Easy Borscht Recipe (Beet soup)

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Borscht–A popular Ukrainian soup made from beets. This is my version of this soup and after many pots of borscht making, I discovered an easier way to make it.

Lately I’ve been loving to roast beets in batches. The skins come off easily once roasted and if you think you won’t use up so much beets in a short period (cut, grate or chop) and store in zip-lock bags in the freezer. Roast a batch to have ready-to-use beets for sides, salads or borscht! I also found it much easier that way and it avoids extra steps during the borscht process if done ahead of time.

The basis of borscht making consists of potatoes, a carrot & onion stir-fry (zasharka), and beets. Cabbage, meat and beans is versatile and if you wanted to you can even omit those and still have a tasty pot of soup.

red-bet-soup-borscht-recipe-alyonascookingred-bet-soup-borscht-recipe-alyonascookingIngredients:

  • 20 cups water
  • 5 potatoes, cubed
  • 2 large roasted beets, grated
  • 2 tbsp Vegeta seasoning
  • 1 tbsp salt
  • 3 bay leaves
  • 1/2 cup dill
  • 2 cloves garlic, crushed

Stir-Fry:

  • 2 carrots, grated
  • 1 onion, diced
  • 1 (15 oz) can tomato sauce
  • 6 tbsp ketchup
  • 1/2 tsp sugar
  • 1 heaping TBSP sour cream

 

Directions:

1. Bring pot of water to a boil. Add bay leaves and potatoes; simmer.

2. Sauté onion and carrots until tender. Add remaining ingredients (tomato sauce, ketchup, sugar and sour cream) and heat throughly. Add to potatoes.

3. Season soup with salt and vegeta and simmer until potatoes are tender. Add the beets and simmer 5 minutes. Turn off heat add the dill and garlic. Serve.

 

Note: Add 1lb of beef or pork one hour prior to adding the potatoes if you want to have tender meat in your soup. For a meatless version add 1/2 can of red kidney beans and 2 handfuls of shredded cabbage towards the end.

red-bet-soup-borscht-recipe-alyonascookingred-bet-soup-borscht-recipe-alyonascooking

Easy Borscht Recipe (Beet soup)
 
Cook time
Total time
 
Borscht--A popular Ukrainian soup made from beets. This is my version of this soup and after many, many pots I discovered an easier way to make it.
Alyona's Cooking:
Serves: 12-24
Ingredients
  • 20 cups water
  • 5 potatoes, cubed
  • 2 large roasted beets, grated
  • 2 tbsp Vegeta seasoning
  • 1 tbsp salt
  • 3 bay leaves
  • ½ cup dill
  • 2 cloves garlic, crushed
  • STIR-FRY:
  • 2 carrots, grated
  • 1 onion, diced
  • 1 (15 oz) can tomato sauce (or diced tomatoes or tomato paste diluted with water to equal 15 oz)
  • 6 tbsp ketchup
  • ½ tsp sugar
  • 1 heaping TBSP sour cream
Instructions
  1. Bring pot of water to a boil. Add bay leaves and potatoes; simmer.
  2. Sauté onion and carrots until tender. Add remaining stir-fry ingredients (tomato sauce, ketchup, sugar and sour cream) and heat throughly. Add to potatoes.
  3. Season soup with salt and vegeta and simmer until potatoes are tender. Add the beets and simmer 5 minutes. Turn off heat add the dill and garlic. Serve.
  4. Note: Add 1lb of beef or pork one hour prior to adding the potatoes if you want to have tender meat in your soup. For a meatless version add ½ can of red kidney beans and 2 handfuls of shredded cabbage towards the end.

 

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