Borscht is a traditional Russian sweet and sour beet soup. Yes, the woman who professed to hate beets is posting a beet soup recipe. And it is delicious.
I modified this recipe from The Yul Brynner Cookbook: Food Fit for the King and You, a marvelous book with Russian, Japanese, Chinese, Hungarian (Gypsy) and more recipes.
This can be served chilled in the summer time. But, I have to say, this Borscht was awesome steaming hot straight out of the pot. And filling!
Borscht ( Russian Beet Soup)
Ingredients
- 1 tablespoons butter or olive oil
- 1 cup onion diced
- 8 cups beef stock
- 4 large beets peeled, sliced and cut in 1/4
- 2 tomatoes cut into large chunks
- 2 carrots cut in 1/4 inch slices
- 1 celery stalk diced
- 1 small turnip peeled and diced
- 1/3 cup red wine vinegar
- 1-2 tablespoon sugar or no sugar sweetener
- 2 bay leaves
- 1/2 pound diced cooked ham or beef optional
Instructions
- In a large stock pot, sauté onions in butter/oil until translucent. Add stock and all of the chopped vegetables.
- Simmer until vegetables are tender, approximately 20 minutes depending on how small you diced them.
- Add vinegar, sugar and bay leaves. Simmer for 20 minutes.
- Remove bay leaves and add meat. Cook until meat is heated (about 5 minutes). Salt and Pepper to taste.
- Serve immediately with a scoop of sour cream. Or in summer, chill and serve cold with some sliced cucumbers that have been peeled and seeded.
Until next time, stay warm (or cool if you are visiting us in the summer) and happy eating.
~Audrey
Thanks for the recipe! Never had Borcht before but it looks yummy!
We have a cold dill pickle based ” borcht” every easter. I will have to try this. Visit from our SITSBLOGGING comment group!
Thanks for sharing this. I haven’t made borcht in years. Last time I made it was with a foreign exchange student from Moscow. It was an incredibly fun night. I think I will do it again just for the nostalgia.