Classic Red Borscht Recipe (Beet Soup)

a bright vibrant beet soup
A bright vibrant beet soup
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Ingredients

For the Borscht
3 Beets medium, peeled and grated
2 tbsp Olive oil
4 cups Chicken broth reduced sodium
6 cups Water
3 Potatoes medium yukon potatoes, peeled and sliced into bite-sized pieces
2 Carrots peeled and thinly sliced
For the Zazharka
2 ribs Celery trimmed and finely chopped
1 Red bell pepper small, finely chopped (optional)
1 Onion medium, finely chopped
2 tbsp Olive oil
4 tbsp Ketchup or 3 tbsp tomato sauce
Additional Flavorings
1 can White beans cannellini beans with their juice
2 Bay leaf
2-3 tbsp White vinegar or to taste
1 tsp Sea salt or to taste
¼ tsp Black pepper freshly ground
1 clove Garlic large, pressed
3 tbsp Dill chopped

Nutritional information

118
Calories
0.4g
Fat
0mg
Cholesterol
321mg
Sodium
21.4g
Carbohydrates
8.2g
Protein
Ingredients
  • For the Borscht

  • For the Zazharka

  • Additional Flavorings

Classic Red Borscht Recipe (Beet Soup)

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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:

Ingridiens for Classic Red Borscht Recipe (Beet Soup)

So, how do you make Classic Borscht Recipe (Beet Soup)?

Steps to make Classic Red Borscht Recipe (Beet Soup)

1

Cook the beets

10

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.

2

Add the broth, water, potatoes and carrots

15

Pour in the broth and water. Add the potatoes and carrots and cook for 10-15 minutes or until easily pierced with a fork.

3

Make the zazharka

10

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.

4

Add remaining ingredients

2

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.

5

Simmer

3

Simmer for 2-3 more minutes. Taste and adjust salt and vinegar to taste.

6

Serve

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.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Average Rating:
(5.0)
Total Reviews: 1
Athina

So delicious! Thank you! Approved!

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