Borscht Recipe (Beet Soup)

Borscht, a traditional Eastern European beet soup, offers a vibrant blend of flavors and nourishing ingredients. This hearty recipe combines earthy beets, tender potatoes, and carrots in a rich chicken broth, complemented by a savory mirepoix sautéed in olive oil.

Enhanced with cannelini beans, bay leaves, garlic, and dill, each ingredient contributes to a complex yet comforting broth. Finished with a touch of acidity from white vinegar and a burst of freshness from chopped dill, this Borscht is both satisfying and flavorful, perfect for warming up on cooler days.

Borscht Recipe (Beet Soup)

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 sliced 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 cannelini beans with their juice

2 bay leaves

2-3 Tbsp white vinegar, or to taste

1 tsp sea salt, or to taste

1/4 tsp black pepper, freshly ground

1 large garlic clove, pressed

3 Tbsp chopped dill

Instructions:

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

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 10 minutes, stirring occasionally until beets are softened.

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.

While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.

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

Notes:

Traditional Flavors: Borscht is a classic Eastern European soup known for its deep, earthy flavors primarily from beets, complemented by a variety of vegetables and savory additions like beans and garlic.

Preparation of Vegetables: The recipe involves grating and slicing vegetables, ensuring they are prepared to cook evenly and maintain their textures in the soup. Sliced potatoes are kept in cold water to prevent them from discoloring.

Layered Cooking Process: The soup is built in layers of flavor. Starting with sautéed grated beets, followed by the addition of chicken broth, potatoes, and carrots, each ingredient is cooked until tender, enhancing the richness of the broth.

Zazharka Technique: The mirepoix (zazharka) of celery, onion, and optionally red bell pepper is sautéed separately to develop a golden hue and bring out their natural sweetness before being incorporated into the soup.

Flavor Enhancers: Ingredients like bay leaves, white vinegar, garlic, and dill add complexity and depth to the soup, balancing the sweetness of the beets with acidity and aromatic notes.

Adjusting Seasonings: The final taste of the soup is adjusted with salt, pepper, and additional vinegar according to personal preference, ensuring a well-balanced and flavorful outcome.

Hearty and Nourishing: Borscht is hearty and nourishing, suitable as a main dish with the addition of beans, providing both protein and substance.

Versatile Serving Options: It can be served hot, often garnished with sour cream or additional dill, or chilled depending on personal preference and cultural tradition.

Culinary Heritage: Reflects the culinary heritage of Eastern Europe, where variations of Borscht are enjoyed across different countries with regional twists.

Ideal for Cold Weather: Perfect for colder seasons, Borscht offers warmth and comfort, making it a beloved dish for family gatherings or cozy meals at home.

Nutrition Information:

Frequently Asked Questions:

Is Borscht a healthy soup?

Yes, Borscht is a healthy soup packed with beets, vegetables, and beans, offering a good balance of vitamins, fiber, and antioxidants.

Can I use canned beets instead of fresh ones?

While fresh beets are preferred for flavor, you can use canned beets as a time-saving alternative. Adjust the cooking time accordingly.

Is Borscht suitable for vegetarians?

This specific recipe includes chicken broth, but you can easily substitute it with vegetable broth to make a vegetarian version.

Can I prepare Borscht in advance and freeze it?

Yes, Borscht freezes well. Allow it to cool completely before transferring to airtight containers. Reheat on the stove when ready to serve.

Are there any alternatives for ketchup or tomato sauce in the Zazharka?

Yes, you can use tomato paste or even fresh tomatoes as alternatives for ketchup or tomato sauce.

Can I omit the beans if I don’t like them?

Absolutely. The beans add texture and protein, but you can omit them if you prefer a bean-free version.

How can I adjust the soup’s thickness?

To adjust thickness, add more water or broth for a lighter consistency, or simmer longer to concentrate flavors and thicken the soup.

Can I use different types of potatoes?

Yes, feel free to use other potato varieties.

Yukon potatoes are chosen for their creamy texture, but red or russet potatoes work well too.

What can I serve with Borscht for a complete meal?

Borscht pairs well with a dollop of sour cream and a slice of crusty bread.

It can be a standalone meal or served as a starter.

How long does Borscht last in the refrigerator?

Borscht can be refrigerated for 3-4 days.

Reheat gently on the stove, adding a bit of water or broth if needed to adjust the consistency.