Borscht is a classic Russian soup that warms the soul with its vibrant color and hearty ingredients. This beet-based dish combines tender vegetables and savory broth, creating a perfect balance of flavors. It’s a comforting meal that brings a taste of tradition to your table. Let’s explore how to make this beloved soup in your own kitchen.
Steps
- Begin by preparing all the vegetables: peel and grate the beets, peel and slice the potatoes, and thinly slice the carrots. Keep the sliced potatoes in cold water to prevent them from browning until you’re ready to use them, then drain.
- Heat a large soup pot over medium-high heat and add 2 tablespoons of olive oil. Sauté the grated beets for about 10 minutes, stirring occasionally, until they soften.
- Pour in 8 cups of chicken broth and 2 cups of water. Add the sliced potatoes and carrots to the pot and cook for 10-15 minutes, or until they can be easily pierced with a fork.
- In a separate skillet, heat 2 tablespoons of oil over medium-high heat. Add the chopped onion, celery, and bell pepper, and sauté until they’re softened and lightly golden, which takes about 7-8 minutes.
- Stir in 4 tablespoons of ketchup and cook for an additional 30 seconds. Transfer this mixture to the pot with the potatoes and carrots.
- When the potatoes and carrots have reached the desired tenderness, add a can of beans with their juice, 2 bay leaves, 2-3 tablespoons of white vinegar, 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1 pressed garlic clove, and 3 tablespoons of chopped dill.
- Simmer the soup for an additional 2-3 minutes. Taste and adjust the seasoning with more salt and vinegar if needed. Serve with a dollop of sour cream or real mayonnaise, as preferred.
Ingredients
- 3 medium beets, peeled and grated
- 4 tablespoons olive oil, divided
- 8 cups chicken broth, plus 2 cups water
- 3 medium Yukon potatoes, peeled and cut into bite-sized pieces
- 2 carrots, peeled and thinly sliced
- 2 celery ribs, trimmed and finely chopped
- 1 small red bell pepper, finely chopped (optional)
- 1 medium onion, finely chopped
- 4 tablespoons ketchup or 3 tablespoons tomato sauce
- 1 can white cannellini beans with juice
- 2 bay leaves
- 2-3 tablespoons white vinegar, or to taste
- 1 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 large garlic clove, pressed
- 3 tablespoons chopped dill
FAQ
- Can I make this borscht recipe without cabbage?
- Yes, you can omit the cabbage if you prefer. Although traditional borscht often includes cabbage, this recipe is designed to be flexible. You can add 1/4 to 1/2 small head of thinly shredded cabbage if desired, introducing it when the potatoes are halfway cooked.
- How can I prevent beet stains when preparing borscht?
- To avoid beet stains, wear gloves while handling the beets. If beet juice does get on your clothing, blot the excess juice with a paper towel, rinse the fabric with cold water from the opposite side to push out the stain, and apply a stain remover such as dish soap before washing it as usual.
- What is the best way to prepare beets for borscht?
- Peeling and grating the beets is recommended for this borscht recipe. Using a potato peeler for peeling and a food processor for grating will make the task easier and help maintain some texture in the beets.
- Can I use meat broth in this borscht recipe?
- While this recipe is meat-free and uses chicken broth for flavor, you can substitute it with any meat broth of your choice if you prefer a heartier taste.
- How should I serve borscht for the best flavor?
- Borscht can be served with a dollop of sour cream or a spoonful of real mayonnaise, depending on your taste preference. Both options add a creamy texture and enhance the flavor of the soup.
Tips
- Prep Ingredients in Advance: Organize and prepare all your vegetables by peeling, grating, and chopping them before you start cooking. This will streamline the process and make preparing the soup stress-free.
- Prevent Potato Discoloration: After peeling and slicing the potatoes, place them in a bowl of cold water until you’re ready to use them. This prevents the potatoes from turning brown.
- Use Gloves for Beets: When handling beets, wear gloves to avoid staining your hands. Grating beets is easier and less messy than cutting them into matchsticks, and using a food processor can help maintain texture while keeping your workspace clean.
- Immediate Stain Treatment: In case beet juice gets on your clothes, blot off excess juice with a paper towel, rinse the fabric under cold water from the reverse side, and apply a stain remover if needed before washing. Dish soap can be an effective quick fix.
Equipment
- Food Processor – For grating beets efficiently.
- Large Soup Pot (5 1/2 Qt or larger) – For cooking the borscht.
- Potato Peeler – For peeling beets and other vegetables.
