Beet Borscht Soup Recipe
This is a simplified and easier version of the classic Russian Borscht without meat. So easy to make and loaded with beets, cabbage, potatoes and herbs, this soup is wonderful!
Servings: eight servings
Ingredients
- one medium onion, finely chopped
- two carrots, shredded
- two Tbsp oil
- one Tbsp unsalted butter
- two medium uncooked beets, shredded
- half red bell pepper, cubed
- one celery rib, chopped
- one cup diced fresh tomatoes
- two garlic cloves, minced
- thirty two oz chicken broth
- eight cups water
- two bay leaves
- three large potatoes, cubed
- four cups green cabbage, shredded (half head)
- two tsp salt, or to taste
- one tsp ground black pepper
- half tsp granulated sugar
- two tsp lemon juice
- two Tbsp cilantro, chopped
- two Tbsp dill, chopped
- two Tbsp parsley, finely chopped
Instructions
- Finely chop the onion and shred the carrots.
- In a Dutch oven, over medium heat, heat the oil and butter. Add the onions and carrots and saute until tender, about five min.
- Meanwhile, finely chop the celery, cube the pepper, grate the beets and dice the tomatoes.
- Add to the Dutch oven and saute another five minutes, stirring as needed.
- Mix in the garlic.
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Add the broth, water, bay leaves, potatoes and bring to a soft boil.
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Meanwhile, grate the cabbage.
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Add the cabbage, salt, pepper and sugar to the soup.
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Cook twelve to fifteen minutes.
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Once the potatoes and cabbage are tender, add the lemon juice and herbs.
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Enjoy,
