red borscht soup recipe

Written ByJenny Smyth Posted on
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The Best red borscht soup recipe

I’ve been making red borscht soup for years, and it’s always a hit with my family. This recipe is a classic from Eastern Europe, where beets are a staple ingredient.

The vibrant red color and sweet-tart flavor make it a perfect addition to any meal. I love that it’s so easy to make and customize to our tastes.

My kids adore it, and it’s a great way to get them to eat veggies. I serve it with a dollop of sour cream and some crusty bread on the side, but feel free to get creative with your toppings.

The best part is that you can make it in large batches and freeze it for later, so it’s perfect for meal prep or when you’re short on time. I like to think of borscht as a comforting hug in a bowl, and I’m sure you will too once you try this recipe.

Beets are packed with nutrients and antioxidants, making this soup a healthy choice for your family. Plus, the acidity from the tomatoes helps to break down the beets’ natural sugars, making them even easier to digest.

My husband loves how hearty and filling this soup is, and he always asks for seconds (or thirds!) It’s become a staple in our household, and I’m excited to share it with you today.

Traditional Red Borscht Soup

Traditional Red Borscht Soup

4.9 from 1341 votes

Red Borscht is a hearty and comforting soup made with beets, cabbage, and a variety of vegetables. It is a traditional Eastern European dish with a vibrant red color and rich flavor.

Prep Time30 mins
Cook Time90 mins
Resting Time0 mins
Total Time2 hrs
Servings: 6Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Soup

2 medium beets
1 large onion
2 medium carrots
2 cloves garlic
2 medium potatoes
2 cups cabbage
2 cups beef broth
1 can diced tomatoes
1 tbsp tomato paste
1 tbsp sugar
1 tbsp vinegar
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 bay leaf
fresh dill for garnish

👨‍🍳Directions

1Peel and grate the beets using a box grater.
Set aside.
2Peel and finely chop the onion, carrots, and garlic cloves.
3Peel and dice the potatoes.
4Shred the cabbage using a knife.
5Heat the vegetable oil in a large pot over medium heat.
6Add the chopped onion, carrots, and garlic.
7Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
8Add the grated beets, diced potatoes, and shredded cabbage to the pot.
9Stir well to combine with the onion mixture.
10Cook for 5 minutes, stirring occasionally.
11Pour in the beef broth, diced tomatoes, and tomato paste.
12Stir well to combine.
13Add the sugar, vinegar, salt, black pepper, and bay leaf.
Stir well.
14Bring the soup to a boil over high heat.
15Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45-60 minutes, or until the potatoes and beets are tender.
16Stir occasionally to prevent sticking.
17Taste and adjust the seasoning with more salt and pepper if needed.
18Remove the bay leaf.
19Ladle the soup into bowls and garnish with fresh dill.

🔧Equipment

Large pot
Knife
Cutting board
Wooden spoon
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 7g🍬Sugars: 12g🥩Protein: 10g

📝Notes

Tips: For a vegetarian version, use vegetable broth instead of beef broth. You can also add a dollop of sour cream or Greek yogurt to each bowl for added creaminess.

Watch Video Of How Traditional Red Borscht Soup Works

Red borscht soup is a timeless favorite in our household that never fails to impress. Whether we’re looking for a comforting meal after a long day or something new to serve at family gatherings, this recipe delivers every time.

The best part is how versatile it is – you can adjust the ingredients based on your tastes and dietary needs. With its rich color and velvety texture, red borscht makes an unforgettable impression on anyone who tries it.

❓ Frequently Asked Questions About Red Borscht Soup

1.

Q: What is the difference between red borscht and white borscht?
A: Red borscht is made with beets as the main ingredient, giving it its signature color and flavor. White borscht, on the other hand, uses cabbage or other vegetables as the base.

2.

Q: Can I use canned beets instead of fresh ones?
A: While canned beets can save you time, using fresh beets will give you the best flavor and texture. If you do choose to use canned beets, just drain them well before adding them to your soup.

3.

Q: How long can I store red borscht in the fridge?
A: You can store red borscht in the fridge for up to 3 days or freeze it for up to 3 months. When reheating, make sure it reaches a rolling boil for at least 5 minutes.

4.

Q: Can I add other vegetables besides beets?
A: Absolutely! Some popular additions include carrots, potatoes, parsnips, or even meat like beef or pork if you want to make it heartier.

5.

Q: What’s the best way to serve red borscht?
A: Serve hot with a dollop of sour cream or Greek yogurt on top. You can also add some chopped fresh herbs like parsley or dill for extra flavor.

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