Classic Borscht Recipe

Name: Classic Borscht Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 10 servings
Cuisine: Russian
Ingredients: 3 mediums Beets; 4 tbsp Olive Oil; 8 cups Chicken Broth; 2 cups Water; 3 mediums Yukon Potatoes; 2 mediums Carrots; 2 ribs Celery; 1 small Red Bell Pepper; 1 medium Onion; 4 tbsp Ketchup; 3 tbsp Tomato Sauce; 1 can White Cannellini Beans; 2 whole Bay Leaves; 2 tbsp White Vinegar; 1 tsp Sea Salt; ¼ tsp Black Pepper; 1 clove Garlic; 3 tbsp Fresh Dill

RUSSIAN·NON-VEGSource

A hearty and flavorful Russian beet soup, perfect for a comforting meal. Best served with a dollop of sour cream.

1h 10m10Servings

Nutrition

610kcal

60gProtein

42gCarbs

22gFat

Ingredients

BORSCHT

Beets

3 mediums

Olive Oil

4 tbsp

Chicken Broth

8 cups

Water

2 cups

Yukon Potatoes

3 mediums

Carrots

2 mediums

ZAZHARKA (MIREPOIX)

Celery

2 ribs

Red Bell Pepper

Optional

1 small

Onion

1 medium

Ketchup

4 tbsp

Tomato Sauce

3 tbsp

ADDITIONAL FLAVORINGS

White Cannellini Beans

1 can

Bay Leaves

2 whole

White Vinegar

2 tbsp

Sea Salt

1 tsp

Black Pepper

¼ tsp

Garlic

1 clove

Fresh Dill

3 tbsp

Instructions

1Prepare Vegetables

Prep Vegetables

Peel, grate, and/or slice all vegetables. Keep sliced potatoes in cold water to prevent browning until ready to use, then drain.

2Cook Beets and Base

Sauté Beets

Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté for 10 minutes, stirring occasionally until beets are softened.

Add Broth and Root Vegetables

Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots, then cook for 10-15 minutes or until easily pierced with a fork.

3Prepare Zazharka

Sauté Mirepoix

While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery, and bell pepper. Sauté, stirring occasionally, until softened and lightly golden (7-8 minutes).

Add Ketchup

Add 4 Tbsp ketchup and stir-fry for 30 seconds. Transfer the sautéed vegetables to the soup pot to continue cooking with the potatoes.

4Finish the Borscht

Add Flavorings

When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill.

Simmer and Season

Simmer for an additional 2-3 minutes. Add more salt and vinegar to taste.

Tips

For best flavor, allow the borscht to rest in the refrigerator for a few hours or overnight before reheating and serving.

Adjust the amount of vinegar to your personal preference for tanginess.

Serve hot with a dollop of sour cream and fresh dill.

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