Description
This classic borscht recipe is a hearty Ukrainian beet soup made with fresh vegetables, tender potatoes, and a rich broth. Serve with sour cream for a comforting, traditional meal.
Ingredients
For Borscht
3 medium beets, peeled and grated
4 Tbsp olive oil, divided
8 cups chicken broth + 2 cups water
3 medium Yukon potatoes, peeled and cut into bite-sized pieces
2 carrots, peeled and thinly sliced
For Zazharka (Mirepoix)
2 celery ribs, trimmed and finely chopped
1 small red bell pepper, finely chopped (optional)
1 medium onion, finely chopped
4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Flavorings
1 can white cannellini beans (with juice)
2 bay leaves
2–3 Tbsp white vinegar, or to taste
1 tsp sea salt, or to taste
¼ tsp freshly ground black pepper
1 large garlic clove, pressed
3 Tbsp fresh dill, chopped
Instructions
Prep all vegetables: peel and grate/slice as needed. Keep potatoes in cold water until ready to use to prevent browning.
In a large soup pot (at least 5.5 qt), heat 2 Tbsp olive oil over medium-high heat. Add grated beets and sauté for about 10 minutes until softened.
Add chicken broth and water. Stir in potatoes and carrots. Cook for 10–15 minutes until fork-tender.
Meanwhile, heat remaining 2 Tbsp olive oil in a skillet over medium-high heat. Add chopped onion, celery, and bell pepper. Sauté 7–8 minutes until softened and golden. Add ketchup or tomato sauce, stir for 30 seconds, then transfer to the soup pot.
When potatoes and carrots are tender, add beans with juice, bay leaves, vinegar, salt, pepper, garlic, and dill. Simmer for 2–3 minutes.
Adjust salt and vinegar to taste. Serve hot with a dollop of sour cream or mayo.
Notes
Borscht develops deeper flavor after sitting, so it’s even better the next day.
Make it vegetarian by substituting vegetable broth for chicken broth.
Use gloves when grating beets to avoid staining hands.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course, Soup
- Method: Sautéing, Simmering
- Cuisine: Russian, Ukrainian
