Classic Borscht Recipe (Beet Soup) is a vibrant soup with origins in Eastern Europe. It is made from beetroots which give it a bright red color. It’s like a bright bowl of fun in a bowl! This recipe uses zazharka which is like a mirepoix, a slow cooked mixture of vegetables like celery and onion.
Start this borscht by cooking up some beets. Then add broth, potato and carrots. Make the zazharka from onion, celery, bell pepper and ketchup. Finally, add the cannellini beans with their juice, bay leaves, white vinegar, salt, black pepper, garlic clove and chopped dill. Serve with a dollop of sour cream on top!
To make this Classic Borscht Recipe (Beet Soup), you will need the following ingredients:
Heat some oil in a large soup pot over medium-high heat. Add the grated beets and sauté for about 10 minutes, stirring occasionally until the beets are soft and tender.
Pour in the broth and water. Add the potatoes and carrots and cook for 10-15 minutes or until easily pierced with a fork.
Heat the oil in a large pan or skillet over medium-high heat. Add the onion, celery and bell pepper. Cook slowly until soft and lightly golden, stirring occasionally. Stir in the ketchup and continue to cook while stirring for 30 seconds. Transfer the zazharka to the soup pot and continue cooking.
Once the potatoes and carrots reach their desired softness, add the cannellini beans with their juice, bay leaves, white vinegar, salt, black pepper, garlic clove and chopped dill.
Simmer for 2-3 more minutes. Taste and adjust salt and vinegar to taste.
Serve with a dollop of sour cream on top.
This Classic Borscht Recipe (Beet Soup) is a delicious and healthy beetroot soup. Try it out soon and come back to leave a comment below to let me what you think.
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