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Classic Borscht Recipe (Beet Soup) Recipe

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4.3 from 5 reviews

Classic Borscht is a traditional Eastern European beet soup known for its vibrant color and hearty flavor. This recipe combines sautéed beets, potatoes, carrots, and a flavorful mirepoix base with white beans and a touch of vinegar to create a comforting and nutritious soup. Perfectly paired with a dollop of sour cream or real mayo, this recipe yields 10 generous servings of a wholesome, warming dish.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

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 cannellini 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

  1. Prepare Vegetables: Peel, grate, and slice all vegetables as directed. Keep sliced potatoes in cold water to prevent browning until ready to use, then drain thoroughly.
  2. Sauté Beets: Heat a large soup pot (5 1/2 Qt or larger) over medium-high heat. Add 2 Tbsp olive oil and the grated beets. Sauté for about 10 minutes, stirring occasionally, until the beets are softened and lightly cooked.
  3. Add Broth and Root Vegetables: Pour in 8 cups chicken broth and 2 cups water. Add the sliced potatoes and carrots to the pot. Bring to a simmer and cook for 10-15 minutes until these vegetables are fork-tender.
  4. Prepare Zazharka (Mirepoix): While potatoes are cooking, heat a large skillet over medium-high heat. Add the remaining 2 Tbsp olive oil along with chopped onion, celery, and red bell pepper (if using). Sauté for 7-8 minutes until vegetables are softened and lightly golden. Stir in ketchup or tomato sauce and cook for another 30 seconds.
  5. Combine Mirepoix with Soup: Transfer the sauteed mirepoix mixture into the soup pot with the potatoes and carrots. Stir well to incorporate flavors.
  6. Add Beans and Seasonings: Add the can of white cannellini beans with their juice, bay leaves, white vinegar (start with 2 Tbsp and adjust later), sea salt, black pepper, pressed garlic clove, and chopped dill to the soup. Stir and simmer for an additional 2-3 minutes to meld flavors.
  7. Adjust Seasoning and Serve: Taste the soup and add more salt or vinegar if desired to balance the flavors. Remove bay leaves before serving. Serve hot, topped with a dollop of sour cream or real mayo if desired.

Notes

  • Keeping sliced potatoes in cold water helps prevent discoloration before cooking.
  • Adjust vinegar quantity to your taste preference for the perfect tangy balance.
  • Sautéing the beets and mirepoix separately builds deeper flavors in the soup.
  • Optional red bell pepper adds subtle sweetness but can be omitted.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Eastern European

Find it online: https://iamstarved.com/classic-borscht-recipe-beet-soup-recipe/