Active Time
45 minutes
Borscht is one of those soups that has dozens of variations. This version of the classic Russian beet soup uses lots of vegetables and a touch of bacon for extra flavor. You can leave the bacon out and use vegetable broth if you prefer a vegetarian soup. Grating the beets into the soup releases maximum beet flavor. Though this recipe calls for the borscht to be served hot, it is also delicious when served cold.
Ingredients
Makes 2 quarts
Preparation
Step 1
Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.
Step 2
Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes
Step 3
Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.
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Reviews (21)
Back to TopExcellent soup! My adjustments: no parsnips, no problem. Use whatever you have. We are self isolating so no fresh herbs. I used dried. I added some hot Chili flakes. I added some home made tomato purée. Partially puréed with immersion blender. We didn’t have sour cream. We tossed some boiled potato chunks in at the end. It was delicious!
zolkower
Toronto
3/29/2020
I found this to be delicious. I used bone broth as the base, and more vegetables than the recipe called for, as well as additional marjoram, dill and some thyme. I found the soup needed a lot more red wine vinegar at the end to get the balance of right. Also put an additional beet and the beet greens. Might not have ended up traditional, but it was great with some sour cream and fresh horseradish on top.
kalexandrei
Los Angeles, CA
6/14/2019
Great recipe. Better than I expected! Very fresh taste from winter vegetables.
egsanta
Bridgeport, CT
11/26/2018
This is a flavourful and full-bodied soup. I had already roasted some beets, and after making a salad I had 3 left and decided to try this. Roasting them first makes it easy to grate them. I used all the vegetables in the recipe, but added fresh thyme as I didn't have any marjoram. I also added 1 Tbsp. tomato paste to the stock. With all the vegetables I only had room in my pot for 6 cups of stock, but it worked out beautifully. Don't omit the vinegar, but I used white balsamic, as I didn't have any red wine vinegar and the softness of it rounded out the soup nicely. I also did use bacon, initially cutting 4 rashers into small pieces and sauteing it to render the fat, prior to adding the onions & garlic. I think all the vegetables add to the flavour. I also used an immersion blender, very briefly, only to chop some of the larger pieces of cabbage or beet. It was still very chunky. Even my friend who frowned when I told him I was making Borscht absolutely loved it. The sour cream & dill at the end as garnish just made it heavenly.
blackeyedsue
Georgian Bay, Ontario
10/7/2018
I liked this recipe. I am from Eastern Europe and have had my share of borscht growing up - I am definitely keeping this recipe and making it again!
Anonymous
Baton Rouge, LA
3/18/2018
This recipe is poorly written. ai kept reading it over and over agsin and I still didn’t make it right. It still turned out ok but I’ll make the veggies in a pan first which it doesn’t describe very well. I also don’t know how you grate beets. They aren’t easy to grate most arenn’t very big and they are quite dense to grate well. And i nearly lost a finger on the mandolin slicing thin everything. Too many veggies and I usually love veggies but this was overkill. so I prefer a little more soup then veggies, need to cook veggies in pan, add fresh dill at end, and less cabbage maybe even skip the turnips and leek, add more tomato juice, add more bacon, add potatoes.
amyjorob09
Indianapolis, IN
12/27/2017
i read this recipe 7 times and saw no bacon though it claimed bacon in the copy???
elizabethkaplanlit4093
NYC
7/21/2017
Went to a Russian gathering and was told my recipe is not borscht because There was no meat in it. I made the vegetarian version. Ha! Some people asked for a meatless dish and there happened to be the borscht. It was delicious even with out the meat. People are even wanting the recipes. Thanks for helping me in my time of need. I've never made it before. Four spoons.
jotnani
CC, Florida
10/17/2016
BEST BORSCHT I'VE EVER HAD! Follow the recipe exactly for best results. Taste first, adjust spices accordingly. Don't give it the straight 3 tablespoons of red wine vinegar, for example. Add based on your tastebuds. Stop being noobs. I used chicken broth, no bacon?! (wtf - shred the meat that pairs with the broth EI Chicken broth = shredded chicken, Beef Broth = shredded pot roast beef )
pampam_panda
Canada
9/27/2016
Unlike many borscht recipes, this one has no meat, no potato, no tomato, and yet is still delicious.
mainiac
3/21/2016
I was skeptical about borscht but I made this recipe and it was delish!
gingeralebrit
Tacoma, Wa
4/19/2015
Can't get any healthier with all the vegetables, easier if prep work is done in food processor and served with sour cream, very tasty!
foofoodie
1/15/2013
Note to self...next time DO NOT substitute red cabbage for the savoy cabbage! [It turned the broth to an ugly blue/lavender color!] Also, make sure the beets aren't chioggia (candy cane striped). Otherwise, a nice hearty soup - I omitted the vinegar.
socalqtpi
Pasadena CA
1/15/2012
The intro mentions bacon but there is no bacon in the recipe. No matter, I followed the instructions exactly and the soup was delicious.
Anonymous
San Jose, CA
1/12/2012
I would puree all the soup, use vegetable stock instead of beef/chicken and avoid adding any oil at all since I like it cold. I think te vinegar adds a nice touch of acidity, but if you overdo it add some sugar.
jorgeglez
Mexico City.
6/14/2011
