Best Borscht Recipe

If you’re looking for a deeply satisfying, nourishing, and easy-to-reheat-for-later soup, you must add Borscht to your repertoire. This is my version of this traditional Ukrainian soup. I make a big batch of it at least once a year, and freeze some of it since it reheats well. Even my 10-month-old adores this soup, and I hope you will too!

Print

With ImageWithout Image

Best Borscht Soup

Yield: 5

Author: Roxanne of Winterspring Farm

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Not too sour, and with an enjoyable chunky rather than mushy texture, this Borscht soup is a crowd-pleaser.

Ingredients

• 1 bunch beets, chopped into 1" cubes
• 1 bunch carrots, chopped into 1" rounds
• 1 onion
• 3 cloves garlic, minced
• 1 sweet pepper, minced
• 4 tablespoons olive oil
• 1 quart chicken stock or broth
• 2 cups water
• 3 tablespoons tomato sauce, or 2-3 medium fresh tomatoes diced
• 2 bay leaves
• 3 tablespoons white vinegar
• 1 can of white cannellini beans
• Salt and pepper to taste
• Fresh dill, chopped fine
• 1 tablespoon sour cream per serving

Instructions

1. Get out your cutting board and knife and prep the veggies, sorting them into mixing bowls as needed.
2. Preheat the oven to 375 degrees. Grease a baking sheet and add the carrots and beets to roast for 25 mins.
3. Meanwhile, heat a large stock pot with the olive oil and sautee the onions.
4. Once translucent, add the garlic, sweet pepper, and vinegar, and beans. Cook until soft.
5. Pour in the chicken stock and water, and stir to remove any bits from sticking to the bottom. Add the bay leaves and tomato sauce and let simmer for ~10 minutes.
6. Once the beets and carrots are easily pierced with a fork, add them to the stock pot. Salt and pepper to taste. Let simmer for another ~20 minutes.
7. To serve, chop the fresh dill finely and add a dallop of sour cream.

Notes

This recipe is different than many you may find, because it's just how we like to eat it! The mushy texture of shedded cooked beets just isn't my thing, and I don't like the soup itself to be too sour. I let the sour cream do its job, and let this soup stand alone as a savory dish. Hope you enjoy!

---

Join Our Veggie Subscription (CSA)

Our CSA connects local people (you!) with fresh, organic produce. Our members get the best value, by paying in advance for the season!