Classic Borscht Recipe (Beet Soup)

Name: Classic Borscht Recipe (Beet Soup)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 10 serving
Ingredients: 3 medium beets; 4 Tbsp olive oil; 8 cups chicken broth; 3 medium yukon potatoes; 2 carrots; 2 celery ribs; 1 small red bell pepper; 1 medium onion; 4 Tbsp ketchup or 3 Tbsp tomato sauce; 1 can white cannelini beans with their juice; 2 bay leaves; 2-3 Tbsp white vinegar; 1 tsp sea salt; 1/4 tsp black pepper; 1 large garlic clove; 3 Tbsp chopped dill

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5.0

2,355 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
10
Course
Main Course, Soup
Cuisine
Russian, Ukrainian

Classic Borscht Recipe (Beet Soup)

Colin Brown

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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 soon super easy and care free. Serve with a dollop of sour cream or real mayo.

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Ingredients

Servings

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 cannelini 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

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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. Saute 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.