Authentic Borscht Soup Recipe
This amazing recipe shows you how to combine beets and other vegetables with beans, citrus, bay leaves and more. The result is a hearty red soup which boasts incredible flavor in every mouthful.
- Prep Time: 25 mins
- Cook Time: 1 hour 45 mins
- Total Time: 2 hours 10 mins
- Yield: 10 1x
- Category: Soup
- Cuisine: Russian
Ingredients
Scale
- 3 fresh medium beets
- 1 finely chopped yellow onion
- 2 grated carrots
- ½ finely chopped head of cabbage
- 14 oz (400g) can kidney beans with juice
- 3 sliced medium potatoes
- 4 tablespoons cooking oil
- 2 bay leaves
- 4 tablespoons lemon juice
- ¼ teaspoon black pepper
- 1 tablespoon chopped dill weed
- 5 pints water
- 3 pints broth
- 5 tablespoons ketchup
- Sour cream, to serve
- 2 sliced green onions, for garnish (optional)
Instructions
- Put the water in a big pot and add the beets.
- Boil covered, for an hour or until tender.
- Let them cool.
- Boil the potatoes in the beet-cooking water for 18 minutes or until tender.
- Put 4 tablespoons of oil in a skillet and saute the carrots and onion for 8 minutes or until tender.
- Stir in the ketchup a couple of minutes before tender.
- Finely shred the cabbage and add it to the pot when the potatoes are about half-cooked.
- Slice the beets and cut them into matchsticks, then add them back into the pot.
- Add the chicken broth, pepper, bay leaves, lemon juice and beans with their juice to the pot.
- Add the cooked onion and carrots, and also the dill weed, and cook for 8 minutes or until the cabbage is tender.
- Serve hot, with some sour cream on top, and maybe some green onions too.
Keywords: borscht, russian, soup, russia
Find it online: https://victoriahaneveer.com/authentic-hot-russian-borscht-soup/