Fresh produce was the inspiration for this recipe—beets, potatoes, onions, thyme and dill—all ingredients that we picked in our garden!
Borscht is a sour soup common in Eastern Europe and Northern Asia. The word "borscht" is most often associated with the Ukrainian version that is made with beets that impart a distinctive earthy flavor and red color. Potatoes, cabbage and onions are other typical ingredients. However, other variations of borscht leave out the beets and rely on cabbage and potatoes as their main ingredients. Beef or even beans can be added, and many recipes include carrots.
Beet Borscht 8 to 10 servings
3 to 4 tablespoons olive oil, divided use
2 celery ribs trimmed and finely chopped
1 small bell pepper finely chopped
1 medium onion finely chopped
1 large garlic clove, minced
2 to 3 tablespoons tomato paste
3 to 4 medium beets peeled and grated or diced (I grated half and diced half)
2 carrots peeled and diced
About 1/4 cup head cabbage, green or red, thinly sliced
6 to 8 cups reduced sodium chicken broth + extra water or broth as needed (or use beef or vegetable broth)
3 to 4 small to medium potatoes, diced (Since I was using new potatoes with a thin skin, I did not peel)
2 bay leaves
Several sprigs fresh thyme, tied together
Several sprigs fresh dill weed + extra for garnish
2 to 3 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
Dollops of sour cream of serving
- Heat a large soup pot (5 1/2 quart or larger) over medium/high heat and add 2 tablespoons olive oil. Add chopped onion, celery and bell pepper. Sauté, stirring occasionally until softened and lightly golden (7 to 8 minutes); add garlic near the end.. Stir in 2 to 3 tablespoons tomato paste. Transfer mixture to a bowl.
- Add remaining 2 tablespoons olive oil to pot. Add prepared beets, carrots and cabbage; sauté 10 minutes, stirring occasionally until veggies are softened.
- Add 6 cups broth, potatoes, bay leaves, thyme bundle, a few sprigs of dill weed, cider vinegar, salt and pepper to taste + sautéed onion mixture. Bring mixture to a boil, reduce temperature and simmer soup until potatoes are tender and flavors are blended. Adjust seasonings as preferred.
- Serve with extra sprigs of dill and dollops of sour cream if desired.
Recipe without photos . . .
Beet Borscht 8 to 10 servings
3 to 4 tablespoons olive oil, divided use
2 celery ribs trimmed and finely chopped
1 small bell pepper finely chopped
1 medium onion finely chopped
1 large garlic clove, minced
2 to 3 tablespoons tomato paste
3 to 4 medium beets peeled and grated or diced (I grated half and diced half)
2 carrots peeled and diced
About 1/4 cup head cabbage, green or red, thinly sliced
6 to 8 cups reduced sodium chicken broth + extra water or broth as needed (or use beef or vegetable broth)
3 to 4 small to medium potatoes, diced (Since I was using new potatoes with a thin skin, I did not peel)
2 bay leaves
Several sprigs fresh thyme, tied together
Several sprigs fresh dill weed + extra for garnish
2 to 3 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
Dollops of sour cream of serving
- Heat a large soup pot (5 1/2 quart or larger) over medium/high heat and add 2 tablespoons olive oil. Add chopped onion, celery and bell pepper. Sauté, stirring occasionally until softened and lightly golden (7 to 8 minutes); add garlic near the end.. Stir in 2 to 3 tablespoons tomato paste. Transfer mixture to a bowl.
- Add remaining 2 tablespoons olive oil to pot. Add prepared beets, carrots and cabbage; sauté 10 minutes, stirring occasionally until veggies are softened.
- Add 6 cups broth, potatoes, bay leaves, thyme bundle, a few sprigs of dill weed, cider vinegar, salt and pepper to taste + sautéed onion mixture. Bring mixture to a boil, reduce temperature and simmer soup until potatoes are tender and flavors are blended. Adjust seasonings as preferred.
- Serve with extra sprigs of dill and dollops of sour cream.
