Borscht (Borsch) Russian and Ukrainian Beet Soup Recipe

beets

🥗Healthier: golden beets

💰Cheaper: canned beets

Golden beets are lower in sugar and canned beets save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt reduces calories while maintaining creaminess.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth can be healthier and more flavorful.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity with fewer calories.

Rinse meat and place in a big pan with cold filtered water.

Add carrot, onion, bay leaves, and spices to the pan.

Bring stock to a boil, then reduce heat to a low simmer for about 3 hours.

Prepare the vegetables: chop fresh greens, one big carrot, one big onion, half a kilo (1 pound) of potatoes, and 3/4 pound of cabbage.

Once the stock is ready, remove the vegetables and meat, and strain the stock.

Pour the stock back into the pan and add hot boiled water.

Bring stock to a boil, add salt and diced potatoes, and cook for about 10-15 minutes.

Add shredded cabbage and chopped bell pepper, bring to a boil, then reduce heat and cook for about 10 minutes.

Add grated beetroot, carrot, chopped onion, and diced tomatoes, mix thoroughly, and cook on low heat for about 15 minutes.

Add chopped fresh greens, garlic, and chilli pepper, and adjust salt to taste.

Remove from heat after 5 minutes, cover, and let rest for about 20 minutes before serving.

Serve with sour cream, black bread, lard, or garlic croutons.

Cooking Techniques

Equipment Needed

Spice Level: