Red Beet Borscht Recipe

Red Beet Borscht Recipe

  • 3 medium beets (500 g) whole, leaves and stems discarded
  • 10 cups (2½ L) water
  • 2 tablespoons olive oil or vegetable oil
  • 1 small onion, peeled, halved, and thinly sliced (about ½ cup)
  • 1 medium tomato, peeled and chopped (about ½ cup)
  • 3 medium Yukon gold or white potatoes (12 ounces or 350 g), peeled and grated (about 2 cups)
  • 2 large carrots, peeled and grated (about 1½ cups)
  • ¼ medium-head green cabbage, finely shredded (about 4 cups)
  • 1 bay leaf
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 3 tablespoons finely chopped fresh dill
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • Sour cream or crème fraîche
  1. Put whole beets and water into a large pot over high heat and bring to a boil.
  2. Reduce heat to low, cover, and cook 30 minutes.
  3. Heat oil in a small skillet over medium heat. Stir in onions and cook, stirring occasionally, until soft.
  4. Stir in tomato and cook a few more minutes.
  5. Add onion and tomato mix, potatoes, carrots, cabbage, bay leaf, salt, and pepper to soup pot, cover, and cook over low heat 1 hour.
  6. Remove cooked beets with a fork and rinse under cold water to cool. Peel and grate.
  7. Stir grated beets, dill, and parsley into soup; continue cooking 10 minutes to blend flavors.
  8. Serve garnished with sour cream or crème fraîche.