Borscht
If you are looking for a reliable soup recipe, this Borscht is one to keep: 16 ingredients, 5 simple steps, ready in roughly 1 hour 15 minutes. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 1h 15m
- Total 1h 15m
- Serves 6
- Level Hard
Ingredients
- 10 ½ cup Thinly-sliced potatoes, about 3 small potatoes
- 1 cup Thinly-sliced beets
- 4 cup Water
- 1 –2 tablespoons butter
- 10 ½ cup Chopped onion (about ?
- 10 ½ tsp Salt
- 1 Stalk celery, chopped
- 1 medium Sliced carrot, chopped
- 3 –4 cups shredded cabbage (about ?
- A little fresh-ground black pepper
- 1 tsp Dill weed
- 1 –2 tablespoons cider vinegar
- 1 –2 tablespoons brown sugar or honey
- 1 cup Tomato purée or 0.25 to 0.5 cup tomato paste
- Sour cream or yogurt
- Dill weed
Method
- Place the potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20–30 minutes). While that is cooking, proceed with the recipe.
- Melt the butter in a Dutch oven/soup pot. Add the onion and salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8–10 minutes).
- Add the celery, carrots, cabbage, and 2 cups of the water in which the potatoes and beets are cooking. Cover and cook over medium heat until the vegetables are tender (8–10 minutes).
- Add the remaining soup ingredients (including the potatoes, beets, and the rest of the water in which they are cooking). Cover and simmer for at least 15 more minutes. Correct the seasonings. If it is too thin, let it simmer uncovered, and maybe add a little more tomato paste.
- Serve hot, topped with sour cream or yoghurt and sprinkled with dill. If desired the sour cream or yoghurt can be served with the soup and used as a condiment to taste.
Tips for the best Borscht
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is Borscht kosher for passover?
Yes — this version is kosher for passover and vegetarian as written. Always check packaged ingredients if you have strict requirements.
Is this Borscht recipe hard to make?
It is rated hard: 16 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Borscht recipe serve?
As written it serves 6. The quantities scale up or down in a straight line, so double everything for 6×2.
What can I substitute for thinly-sliced potatoes?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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