Borscht Recipe


Here's an easy borscht recipe that makes a delicious and colorful soup.

If you already know that you like borscht, be sure to give this recipe a try. It may become your favorite! If you haven't tried borscht, you may be surprised at how delicious it is!

borscht beet soup



You can get a completely different soup each time you make it, by varying the size of the vegetable pieces. Chop the vegetables as finely or as coarsely as you like. You can use a food processor, or not.

Here's what I do:

  • I use a food processor to chop the beets, onions and cabbage into very small pieces.
  • I use a knife to chop the potatoes, carrots and tomato into larger chunks.

Experiment with vegetable sizes until you find the perfect formula for you.

Remember: cooking time will depend on the size of your vegetable pieces.



Check that you have these staples at home

  • in the cupboard

    • prepared vegetable stock
    • dried dill
    • salt
    • pepper

  • in the fridge or freezer

    • onions
    • bottled lemon juice
    • sour cream

Buy these fresh ingredients

  • beets
  • carrots
  • potatoes
  • tomato
  • green cabbage
  • parsley

Get out your equipment

  • Essential

    • a cutting board and sharp knife
    • a large saucepan with a lid
    • a large flat spoon for skimming off the foam

  • Nice to have but not necessary

    • measuring cups and spoons (if not, just estimate)
    • a food processor




    The recipe

    2 large beets

    1 medium onion

    1 large carrot

    1 large potato

    4 cups/1 L vegetable stock

    1 medium tomato

    1 cup/250 mL cabbage

    2 Tbsp/30 mL fresh parsley

    1/2 tsp/2 mL dried dill

    1 Tbsp/15 mL lemon juice

    salt

    pepper

    sour cream

    Chop all of the vegetables. (See above for my recommendations on size.)
    In a large saucepan, combine the beets, onion, carrot, potato and soup stock.
    Bring to a boil.
    Reduce heat. Cover and simmer for about half an hour.
    Skim off any foam.

    Add the tomato, cabbage, parsley and dill.
    Simmer until vegetables are tender (at least 15 minutes).

    Add the lemon juice and salt and pepper to taste.
    Ladle into bowls.
    Top each bowl with a spoonful of sour cream.



    Substitutions

    • Use red cabbage instead of green.

    • Use about 2 tsp/10 mL dried parsley in place of the fresh parsley.

    • Use about 2 tsp/10 mL fresh dill dill place of the dried dill.

    • Use freshly squeezed lemon juice instead of bottled.

    • Use plain, unflavored yogurt instead of sour cream.

    Ideas for making this recipe your own

    Tips

    • Beet juice can stain! Be careful not to spill this soup on your white tablecloth!




    Menu suggestion

    Serve this dish with