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Beet Borscht

A german inspired vegetable soup recipe that tastes delicious!

Course Dinner, lunch, Main Course, Soup
Cuisine German, Russian
Keyword Beets, dill, fresh, vegetables, vegetarian

Ingredients

  • 2 medium beets, chopped
  • 2 medium potatoes, chopped
  • 2 large carrots, chopped
  • 1 cup green beans, chopped
  • 1 tbsp white or apple cider vinegar
  • 6 cups water
  • 1 medium onion, chopped
  • 1 stalk celery, chopped (use the leaves too!)
  • 1 tbsp butter
  • 2 tbsp dried dill or 3-4 tbsp fresh dill chopped fine which is preferable
  • 1 tbsp parsley
  • 1 tsp kosher salt
  • 1 cup petite peas (Petite peas are sweeter!)
  • 8 cherry tomatoes, chopped
  • 1 can tomato sauce (or instead of cherry tomatoes and sauce, replace with 1 can diced tomatoes)
  • 2 tsp honey
  • sour cream or plain greek yogurt (optional)

Instructions

  1. Put potatoes and beets in a big pot.  Add water, vinegar and salt. Bring to a boil.  Add carrots and beans and boil for 10 minutes.

  2. Meanwhile in a frying pan, heat up the butter and add onion and celery.  (Sometimes borscht has cabbage in it too. I have also added cabbage at times, so if you have cabbage on hand you may want to add it. Simply grate about 2 cups of cabbage and add it to the onions and celery when sauteing) Saute till tender– do not brown. Stir in the parsley and dill.

  3. After the 10 minutes, add all the remaining ingredients including the onion mixture to your big pot. Stir and bring to a boil again.  Put lid on and simmer 30 more minutes.  Beets should be tender – if they’re not, simmer longer until tender.

  4. This soup is best the next day so all the flavors have time to meld together.  When serving, add a dollop of sour cream or plain Greek yogurt on top.