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Borscht Soup
Victoria Haneveer

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.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 10
Course: Soup
Cuisine: Russian
Ingredients Method

Ingredients
 

  • 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)

Method
 

  1. Put the water in a big pot and add the beets.
  2. Boil covered, for an hour or until tender.
  3. Let them cool.
  4. Boil the potatoes in the beet-cooking water for 18 minutes or until tender.
  5. Put 4 tablespoons of oil in a skillet and saute the carrots and onion for 8 minutes or until tender.
  6. Stir in the ketchup a couple of minutes before tender.
  7. Finely shred the cabbage and add it to the pot when the potatoes are about half-cooked.
  8. Slice the beets and cut them into matchsticks, then add them back into the pot.
  9. Add the chicken broth, pepper, bay leaves, lemon juice and beans with their juice to the pot.
  10. Add the cooked onion and carrots, and also the dill weed, and cook for 8 minutes or until the cabbage is tender.
  11. Serve hot, with some sour cream on top, and maybe some green onions too.