Borscht (Beet Soup)

Name: Borscht (Beet Soup)
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 4 medium beets, peeled, grated; 2 tbsp unsalted butter; 1 large yellow onion, diced; 2 medium carrots, peeled, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 3 cups green cabbage, shredded; 2 medium Yukon Gold potato, peeled, diced; 8 cups vegetable broth; 2 tbsp red wine vinegar; 2 bay leaves; 1 tsp granulated sugar; 1.5 tsp salt; 1/2 tsp black pepper, freshly ground; 1/2 cup sour cream (for serving); 4 tbsp fresh dill, chopped

A vibrant, ruby-red Ukrainian beet soup layered with cabbage, carrots, and a bright splash of vinegar, served with a dollop of sour cream and fresh dill.

80 minMediumServes 6190 cal/serving

UkrainianSoupStovetopVegetarianLow CarbGluten-FreeNut-FreeLow-SodiumCorn-Free

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Ingredients

4 medium beets, peeled, grated
2 tbsp unsalted butter
1 large yellow onion, diced
2 medium carrots, peeled, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
3 cups green cabbage, shredded
2 medium Yukon Gold potato, peeled, diced
8 cups vegetable broth
2 tbsp red wine vinegar
2 bay leaves
1 tsp granulated sugar
1.5 tsp salt
1/2 tsp black pepper, freshly ground
1/2 cup sour cream (for serving)
4 tbsp fresh dill, chopped

Instructions

1

Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 large diced yellow onion, 2 medium peeled, diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, until softened, about 8 minutes.
2

Add 4 minced garlic cloves and 2 tbsp tomato paste. Cook for 2 minutes, stirring constantly.
3

Add 4 peeled, grated medium beets and cook for 5 minutes, stirring to coat.
4

Pour in 8 cups vegetable broth and add 2 medium peeled, diced Yukon Gold potato, 3 cups shredded green cabbage, and 2 bay leaves. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes until all vegetables are tender.
5

Stir in 2 tbsp red wine vinegar and 1 tsp granulated sugar. Season with 1.5 tsp salt and 1/2 tsp black pepper. Taste and adjust.
6

Remove bay leaves. Ladle into bowls and top with 1/2 cup sour cream (for serving) and 4 tbsp chopped fresh dill.

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Questions

What is Borscht (Beet Soup)?

A vibrant, ruby-red Ukrainian beet soup layered with cabbage, carrots, and a bright splash of vinegar, served with a dollop of sour cream and fresh dill. This reference files it under Ukrainian soup: made on the stovetop, rated medium and about 80 minutes start to finish.

How long does Borscht (Beet Soup) take?

As written, 80 minutes: 30 of prep and 50 of cooking. The longest single stretch is step 4 (30 minutes): "Bring to a boil, then reduce to a simmer and cook for 25-30 minutes until all vegetables are tender."

How do I know when Borscht (Beet Soup) is done?

Go by the cues in the method rather than the clock. Step 4: cook until all vegetables are tender.

Is there a substitute for sour cream in Borscht (Beet Soup)?

The entry for Borscht (Beet Soup) calls for 1/2 cup sour cream (for serving). In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

How do I store and reheat Borscht (Beet Soup)?

Refrigerate Borscht (Beet Soup) for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Serve it with

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