BORSCHT SOUP RECIPE - Traditional Slavic Dish

beets

🥗Healthier: golden beets

💰Cheaper: canned beets

Golden beets are lower in sugar, while canned beets are more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers more protein and fewer calories.

Heat 2-3 tbsp olive oil in a large pot.

Add the meat and saute for 2-3 minutes over medium high heat.

Add coarsely chopped onion, sprinkle a pinch of salt and pepper.

Saute for 4-5 minutes or until the meat is browned.

Add some hot water and scrape the bottom of the pot.

Add 10 cups hot water, 1 bay leaf, reduce the heat to medium low and cook until the meat is tender, leaving the lid slightly ajar.

In the meantime, grab the cabbage and make some cuts where outer leaves attached to the core.

Remove the outer leaves, then using a knife remove the entire core from the head.

Carefully peel off the leaves, reserve any thick ribs and the small leaves, then finely chop.

Fill a large bowl with water, add the chopped cabbage and 2 tbsp vinegar, set aside until needed, then drain.

Peel the beets and grate.

Peel then cut the potato and carrot into cubes.

Check the meat for doneness, then remove the bay leaf.

Heat 1-2 tbsp oil in a pan, add potato, carrot and celery.

Sprinkle a pinch of salt, black pepper and saute for 3-4 minutes then add into the soup.

Using the same pan, saute the beets for 3-4 minutes, add 1 tbsp tomato paste and 1/2 tsp sugar.

Add the beet into the soup and mix.

Saute drained cabbage for 3-4 minutes, add a pinch of salt and pepper.

Add cabbage into the soup and mix well.

Cover and cook for about 15 minutes, leaving the lid slightly ajar over medium low heat.

Check for the seasoning and add some salt if needed.

Lastly, add the chopped veggies, mix.

Transfer into a serving bowl and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary