Borscht

Name: Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion; 2 teaspoons kosher salt; freshly ground black pepper; 3 garlic cloves; 3 tablespoons tomato paste; 1 teaspoon smoked paprika; 1/2 teaspoon celery seeds; 1 pound Russet or other starchy potatoes; 1 pound beets; 4 cups chicken, beef or vegetable stock; 1 tablespoon red wine vinegar; sour cream or plain yogurt; Chopped dill and/or parsley

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5.0

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 servings
Calories
167 kcal
Course
Soup, Lunch, Dinner
Cuisine
Russian

Borscht

Iris Warren

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Enjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.

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Ingredients

Servings

2 tablespoons extra-virgin olive oil
1 large onion (diced (about 1 1/2 cups))
2 teaspoons kosher salt (plus more to taste)
freshly ground black pepper (to taste)
3 garlic cloves (minced)
3 tablespoons tomato paste
1 teaspoon smoked paprika
1/2 teaspoon celery seeds
1 pound Russet or other starchy potatoes (peeled and cut in bite-sized cubes)
1 pound beets (peeled and cut in bite-sized cubes)
4 cups chicken, beef or vegetable stock ((1 quart ))
1 tablespoon red wine vinegar
sour cream or plain yogurt (for topping)
Chopped dill and/or parsley (for garnish)

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Instructions

Heat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.
Add the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.
Add the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.
Add the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.
Stir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.
To serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and/or parsley.

Notes

If you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1/2 hours, then proceed as directed. You may need to add more broth.

Nutrition Information

Show Details

Serving 11/3 cups Calories 167kcal (8%) Carbohydrates 28g (9%) Protein 4.5g (9%) Fat 5g (8%) Saturated Fat 0.5g (3%) Sodium 599.5mg (25%) Fiber 4g (16%) Sugar 10g (20%)