My Classic Borscht recipe holds a special place in my heart and was inspired by my late grandmother. She was a powerhouse in life and a wonder in the kitchen. To this day, her borscht is still one of my favourite soups, and every time I make it, I am reminded of her.
This vegetarian Borscht is vibrant, hearty, full-bodied, flavourful and bold. We all need more vegetables in our lives and this soup will help you get your fill! Beets, red cabbage, carrots, onion and garlic are added to the pot and are flavoured with aromatic beet and vegetable stock, tomato paste, dill and vinegar. All the ingredients combine to create one of the most satisfying spoonfuls!
My Classic Borscht recipe couldn’t be easier to make, uses a variety of vegetables and comes together in just over an hour. It's perfect for an everyday meal, will warm you up on a chilly day and will be the star of your table at any gathering. Enjoy it for lunch, dinner or as a snack! It's a soup that eats like a meal! So, let me show you how it's done. Grab a spoon and come and cook with me!
Prep Time: 15 Minutes
Cook Time: 45 - 60 minutes
Total Time: 60 - 75 minutes
Serves: 12
Ingredients:
5 large beets, peeled (approx. 1 kg) (See Notes below)
13 1/4 cups water, divided
3 tsp avocado oil (See Notes below)
1 large onion, finely chopped
1 1/2 tsp kosher salt, divided
1 tsp garlic powder
1/4 tsp ground pepper
4 garlic cloves, finely chopped
2 large carrots, peeled and grated
1/2 small head of red cabbage, thinly sliced and finely chopped (approx. 3 cups)
6 cups vegetable stock (See Notes below)
2 1/2 Tbsp tomato paste
1/3 cup dill fronds, finely chopped
1 1/2 Tbsp white vinegar
Sprig of dill and a dollop of sour cream, as garnish
Additional salt and pepper, to taste
Instructions:
Cooking the Beets: To a large stockpot, add the beets and 10 cups of water. Cook the beets over high heat for 25 - 40 minutes or until fork tender. Once cooked, remove the beets from the pot and transfer them to a large bowl to cool.
Set aside the stockpot of beet juice, as it will be used as the base for this soup.
Sautéing the Vegetables: While the beets are cooking, to a large sauté pan set over medium heat, add the avocado oil, onion, 1/2 tsp salt, garlic powder and ground pepper. Cook for 6 minutes or until the onions are translucent and have softened. Then, add the garlic and cook for an additional minute. Transfer the onion mixture to a bowl and set aside.
To the same sauté pan, set over medium heat, add the red cabbage, remaining 1 tsp salt and a 1/4 cup of water. Cover and steam for 6 minutes. Turn off the heat and set aside to cool.
Grating the Beets: To a food processor, fitted with a grating attachment, add the beets, one at a time. Once grated, set aside.
Creating the Soup: To the stockpot of beet broth, add the remaining 3 cups of water, vegetable stock, onion mixture and carrots. Bring the soup to a boil over high heat.
Once boiling, reduce the heat to medium-low. Add the steamed cabbage and simmer for 10 minutes. Then, add the tomato paste, grated beets, dill and vinegar and cook for an additional 10 minutes.
The Finishing Touch: Turn off the heat and ladle the soup into individual serving bowls. Garnish each with a sprig of dill and a dollop of sour cream. Season with additional salt and pepper to taste and serve and enjoy!
Notes:
Stockpot Size: This soup recipe feeds a crowd! Be sure to use a large soup or stockpot (at least 6 quart capacity), as this recipe makes approximately 4.5L of soup.
Beets Stain: When peeling and handling beets, I recommend using food-safe gloves and a cutting board. They'll keep your hands and countertops clean.
Size of the Beets and Cook Time: Larger beets may take a full 40 minutes to cook while smaller beets may be cooked around the 25 - 30 minute mark. You know your beets are done when they are fork tender.
Processing the Beets: For this recipe, I love using a food processor to grate the beets. Not only does it reduce overall prep time but it makes clean up a breeze. If you don't have a food processor handy, then simply grate the beets using the large holes on a box grater.
Substituting the Oil: I love using avocado oil in this recipe, given it's mild taste. If you don't have avocado oil on hand, simply substitute it on a 1:1 basis with a neutral oil, such as sunflower or vegetable oil.
Don’t Have Vegetable Stock On-Hand?!: If you do not have vegetable stock in your pantry, refrigerator or freezer, you can simply substitute it with vegetable bouillon cubes and water.