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Classic Borscht Recipe (Beet Soup)
Our family's go-to recipe for Borscht (Red Beet Soup). It's best to have all of the ingredients prepped and ready to go which makes this soup super easy and care free. Serve with a dollop of sour cream or real mayo.
Ingredients
- 3.000 beets
- 4.000 tbsp olive oil
- 8.000 cups chicken broth
- 2.000 cups water
- 3.000 yukon potatoes
- 2.000 carrots
- 2.000 celery ribs
- 1.000 red bell pepper
- 1.000 onion
- 4.000 tbsp ketchup
- 3.000 tbsp tomato sauce
- 1.000 can white cannelini beans
- 2.000 bay leaves
- 2.500 tbsp white vinegar
- 1.000 tsp sea salt
- 0.250 tsp black pepper
- 1.000 garlic clove
- 3.000 tbsp 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. Sauté 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.
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