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Classic Borscht Recipe


3 medium beets peeled and grated

4 Tbsp olive oil divided

4 cups reduced sodium chicken broth + 6 cups water

3 medium yukon potatoes peeled and sliced into bite-sized pieces

2 carrots peeled and thinly sliced

2 celery ribs trimmed and finely chopped

1 small red bell pepper finely chopped, optional

1 medium onion finely chopped

4 Tbsp ketchup or 3 Tbsp tomato sauce

1 can white cannelini beans with their juice

2 bay leaves

2-3 Tbsp white vinegar or to taste

1 tsp sea salt or to taste

1/4 tsp black pepper freshly ground

1 large garlic clove pressed

3 Tbsp chopped dill



Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.


Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.


Add 4 cups broth and 6 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.


While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes).


Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.


When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill.

STEP 6-0


Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.


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