Борщ, or borscht, sometimes spelled “borsch,” “bortsch,” or “borsh,” is a traditional soup in many Eastern and Central European countries, although it originated in Ukraine.
Rich in protein, vitamins, fiber, and color, this beet-based soup is the perfect winter pick-me-up in months when Washington State starts to feel like the Siberian tundra.
- Category: Recipes
Ingredients
- 3 large beets
- *beef, lamb, pork, and/or white or lima beans may be added for extra protein and heartiness.
- Sour cream to garnish
- Salt, pepper, and sugar to taste
- 1 tablespoon chopped dill
- 2 tablespoons lemon juice or red wine vinegar
- 1 bay leaf
- 6 cups beef, chicken or vegetable broth
- 2 celery stalks, chopped
- half head of cabbage, shredded
- 2 tablespoons tomato paste
- 2 carrots, finely chopped
- 1 medium onion, finely chopped
- 2 medium potatoes, diced
- 3 large beets
- *beef, lamb, pork, and/or white or lima beans may be added for extra protein and heartiness.
- Sour cream to garnish
- Salt, pepper, and sugar to taste
- 1 tablespoon chopped dill
- 2 tablespoons lemon juice or red wine vinegar
- 1 bay leaf
- 6 cups beef, chicken or vegetable broth
- 2 celery stalks, chopped
- half head of cabbage, shredded
- 2 tablespoons tomato paste
- 2 carrots, finely chopped
- 1 medium onion, finely chopped
- 2 medium potatoes, diced
Instructions
- Wrap the beets in foil and bake them at 400 degrees for about an hour or until they are tender enough to pierce with a butter knife. (Boiling them in water is also an option.)
- Wrap the beets in foil and bake them at 400 degrees for about an hour or until they are tender enough to pierce with a butter knife. (Boiling them in water is also an option.)
- Once they are cooled, remove the skin and coarsely grate them either by hand or with a food processor. (If grating by hand you may want to cover your fingers with plastic bags to avoid staining your fingers magenta!)
- Once they are cooled, remove the skin and coarsely grate them either by hand or with a food processor. (If grating by hand you may want to cover your fingers with plastic bags to avoid staining your fingers magenta!)
- In a large pot, sauté the onion and carrots for 5 minutes, or until the onions are tender.
- In a large pot, sauté the onion and carrots for 5 minutes, or until the onions are tender.
- Stir in the tomato paste and cook for another minute.
- Stir in the tomato paste and cook for another minute.
- Pour in the stock and blend well with the onion mixture.
- Pour in the stock and blend well with the onion mixture.
- Add the cabbage, celery, and potatoes and simmer for 10 minutes.
- Add the cabbage, celery, and potatoes and simmer for 10 minutes.
- Stir in the beets and cook for 5 minutes more.
- Stir in the beets and cook for 5 minutes more.
- Stir in the dill, bay leaf, and vinegar or lemon juice. Add salt, ground pepper, and sugar to taste, then garnish with sour cream, dill, egg, or pickle!
- Stir in the dill, bay leaf, and vinegar or lemon juice. Add salt, ground pepper, and sugar to taste, then garnish with sour cream, dill, egg, or pickle!
