Borscht
User Reviews
5
Borscht
Description
This Borscht begins by sautéing diced onions with olive oil, salt, and pepper until softened and slightly browned, which adds depth of flavor. Garlic, tomato paste, smoked paprika, and celery seeds are added and cooked briefly to develop a rich, aromatic base. Cubed russet potatoes and beets are then added with chicken or vegetable stock and simmered until tender. Red wine vinegar is stirred in to brighten the soup and balance the earthiness of the beets.
The texture combines tender chunks of potatoes and beets in a well-seasoned broth with a smoky undertone from the paprika. The soup is traditionally garnished with a dollop of sour cream or yogurt and a sprinkle of chopped dill or parsley, which lends creaminess and fresh herbal notes that complement the hearty vegetables.
Borscht can be served hot or warm as a comforting starter or main course. It pairs well with rye or sourdough bread for dipping. This recipe can be adapted by cooking cubed beef in the broth before adding vegetables for a meatier stew-like variant.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion diced (about 1 1/2 cups, large
- 2 teaspoons kosher salt (plus more to taste)
- black pepper to taste, freshly ground
- 3 garlic minced, cloves
- 3 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon celery seed
- 1 pound russet potato peeled and cut in bite-sized cubes, or other starchy potatoes
- 1 pound beet peeled and cut in bite-sized cubes
- 4 cups chicken stock 1 quart, or beef or vegetable stock
- 1 tablespoon red wine vinegar
- sour cream for topping, or plain yogurt
- dill for garnish, chopped
- parsley for garnish, chopped
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
- For a beefier version, add cubed chuck beef to the broth before the vegetables and simmer 1 to 1.5 hours until tender.
- Adjust seasoning with salt and pepper after adding vinegar to balance flavors.
- Add more broth as needed when cooking beef to maintain proper liquid levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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