Borscht Soup

Borscht Soup is easy to make, flavorful and filling, this soup will have you hooked at first slurp. This iconic beet soup is made with beets, cabbage, potatoes, carrots, celery, garlic and dill, and then served with a dollop of sour cream and fresh bread. Essentially, borscht is a superfood and a meal in itself.

Borscht is neither Ukrainian or Russian. It is national Slavic dish that has a history of centuries. Borsch is iconic soup recipe cooked in every household of any former republic that belonged to USSR – Ukraine, Russia, Moldova, Belorussia etc. There are as many variations of Ukrainian / Russian borscht recipes as there are regions and families. Everyone makes it differently, even within the same family.

Borscht is like a good bottle of wine, it gets better with time. Therefore, I always make a very large pot and we eat it for days or freeze. Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume. Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.

Serve this filling Borscht with some fresh baked bread. here are some recipes: another French Bread recipe, Rustic French Bread or homemade Ciabatta Bread.

Borscht Soup

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This iconic beet soup is made with beets, cabbage, potatoes, carrots, celery, garlic and dill, and then served with a dollop of sour cream and fresh bread.

• Author: Delish
• Prep Time: :20
• Cook Time: :30
• Total Time: :50
• Yield: 8
• Category: Soup
• Method: Stovetop
• Cuisine: Eastern Europe

Ingredients

1 tbsp. butter

1 tbsp. extra virgin olive oil

1 medium yellow onion, chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

2 garlic cloves, minced

1/2 tsp. paprika

1/2 tsp. caraway seeds

1 lb. beets (about 6 medium beets), peeled and chopped into 1″ pieces

1 large (or 2 small) Russet potato, peeled and chopped into 1″ pieces

2 bay leaves

1/2 medium green cabbage, sliced
kosher salt
freshly ground black pepper

1/4 c. freshly chopped dill, plus more for serving

Juice of 1/2 lemon
Sour cream, for serving

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Instructions

1. In a large pot over medium heat, heat butter and oil until butter is melted. Add onion, carrots, and celery. Cook until soft, about 6 minutes.
2. Add garlic, paprika, and caraway seeds. Cook until fragrant, about one minute. Add 6 cups of cold water, beets, potatoes, and bay leaves to the pot. Bring to a boil, then reduce to a simmer and cover. Cook 15 minutes, then add cabbage. Season with salt and pepper. Cover and let simmer 5 minutes more, or until vegetables are tender and cabbage has softened.
3. Turn off heat and stir in dill and lemon juice. Taste and season with more salt and pepper if needed, and remove bay leaf. Ladle into bowls and serve with a dollop of sour cream.