Borscht is a beloved staple in Ukrainian cuisine, cherished for its vibrant color and comforting taste. This easy and hearty recipe brings together a medley of fresh vegetables and tender beef in a rich beet-based broth.
Perfect for chilly days, it’s a one-pot meal that’s both filling and nourishing. Whether you’re new to borscht or a seasoned fan, this recipe is sure to warm your heart and satisfy your soul.
Let’s get started!
Steps
- Prepare all vegetables by peeling, grating, chopping, slicing, and dicing them. Keep sliced potatoes in cold water to prevent discoloration until needed, then drain them.
- In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add the grated beets and sauté for about 10 minutes, stirring occasionally, until they soften.
- Pour in 8 cups of chicken broth and 2 cups of water. Add the sliced potatoes and carrots, cooking for 10-15 minutes until they can be easily pierced with a fork.
- While the potatoes cook, heat 2 tablespoons of oil in a large skillet over medium-high heat. Sauté the chopped onion, celery, and optionally bell pepper until they are softened and lightly golden, about 7-8 minutes.
- Add 4 tablespoons of ketchup to the skillet, stir for 30 seconds, then transfer the mixture to the soup pot to continue cooking with the potatoes.
- When the potatoes and carrots reach the desired softness, add the can of beans with their juice, bay leaves, white vinegar, salt, black pepper, pressed garlic, and chopped dill. Simmer for 2-3 more minutes.
- Adjust seasonings by adding more salt and vinegar to taste, and serve the borscht with a dollop of sour cream or mayonnaise if desired.
Ingredients
- 3 medium beets, peeled and grated
- 4 tablespoons olive oil, divided
- 8 cups chicken broth
- 2 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 tablespoons ketchup or 3 tablespoons tomato sauce
- 1 can white cannellini beans with their juice
- 2 bay leaves
- 2-3 tablespoons white vinegar, or to taste
- 1 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 large garlic clove, pressed
- 3 tablespoons chopped dill
FAQ
- What is borscht, and why is it popular?
- Borscht is a renowned beet soup, especially popular in Ukrainian cuisine. It’s cherished for its vibrant color and nutritious ingredients, including beets, beans, carrots, and potatoes. Many around the world have developed a fondness for this iconic soup.
- Can borscht be made without meat, and will it still be flavorful?
- Yes, borscht can be prepared without meat and still be delicious. This meatless version retains its rich taste by using high-quality chicken broth, making it a flavorful and satisfying option.
- Is it necessary to add cabbage to borscht?
- Adding cabbage is optional. Some people prefer borscht without cabbage, especially if their family members aren’t fans of it. However, if you like cabbage, you can include it by adding thinly shredded cabbage halfway through cooking the potatoes.
- How can I prevent beet stains when cooking or eating borscht?
- To avoid beet stains, wear gloves while handling beets and use a napkin or bib while eating. If beet juice does get on clothing, blot it with a paper towel, rinse with cold water, and treat with a stain remover or dish soap before laundering.
- What is the best way to prepare beets for borscht?
- It’s recommended to grate beets instead of slicing them into matchsticks. Grating is simpler and results in a texture that is more agreeable, especially for children. Using a food processor to grate beets can also help keep your hands and countertop clean.
- How long does it take to prepare and cook borscht?
- The preparation time for borscht is approximately 30 minutes, and the cooking time is about 40 minutes, totaling around 1 hour and 10 minutes from start to finish.
Tips
- Prepare Ingredients in Advance: To make the cooking process smooth and effortless, have all your vegetables prepped and ready before starting. This includes peeling, grating, chopping, and slicing all necessary ingredients.
- Prevent Potato Discoloration: After slicing the potatoes, place them in a bowl of cold water to prevent them from turning brown until you’re ready to add them to the soup.
- Use Gloves for Beets: When handling beets, wear gloves to avoid staining your fingers. Grating the beets is easier than slicing, and using a food processor can help maintain their texture without making a mess.
- Immediate Stain Treatment: If beet juice stains clothing, blot excess juice immediately with a paper towel. Run cold water over the underside of the fabric, and if needed, use a stain remover or dish soap before washing as usual.
Equipment
- Potato Peeler
- Food Processor (for grating beets)
- Large Soup Pot (5 1/2 Qt or larger)
- Large Skillet
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups (for liquids)
- Wooden Spoon or Heat-resistant Spatula (for stirring)
- Paper Towels (for cleaning beet stains)
