Beet Borscht
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. —Ruth Andrewson, Leavenworth, Washington
Ingredients
- 2 cups shredded fresh beets
- 1 cup shredded carrots
- 1 cup chopped onion
- 2 cups water
- 1/2 teaspoon salt
- 2 cans (14-1/2 ounces each) beef broth
- 1 cup shredded cabbage
- 1 tablespoon butter
- 1 tablespoon lemon juice
- Optional: Sour cream and chopped chives or fresh dill sprigs
Reviews
This was very similar to what I remember my Ukrainian grandmother making when I was a kid. Delicious! I add a handful of fresh dill in the last 15 minutes and then garnish with more at the end. Perfect :)
I grew up with Russians. No onions, they take the red beat color out. It's potatoes, carrots, cabbage,beets and small pieces of beef. Add fill at the end, a must. Serve with a hard bread.
This turned out well. I added white beans and a bay leaf....it's a keeper
Excellent! I used homemade defatted, low sodium chicken stock because that's what I had. Instead of shredding the veggies, I chopped them in the food processor. Pre-cooked the beets, then chopped them. Tastes even better the next day!!!!
5 stars..cant wait to dig in..I didn't grate my beets..I parboiled them..then cut them up..& put them in my grater for a few seconds..awesome!??
Excellent. I finely sliced about a pound of venison steak and quickly fried up to add to the soup. I served it with sour cream. Very easy, l will make this again. Janet. VFE. I plan on freezing some in 2 serving containers.
Tasty. My girls (7 and 3) ate theirs with homemade sauerkraut on top. I'm sure it would have been better with sour cream too! My complaint was that with all the veggies grated they kind of clumped together on the spoon. I used less homemade bone broth in proportion to vegetables as other reviewers, kohlrabi in place of cabbage as that is what I had on hand. All organic ingredients including raw butter.
After looking at all the borscht recipes on the TOH site I went with this recipe as a base for mine tonight. I omitted the cabbage, only because I didn't have any and added lamb, zucchini, dill and white wine vinegar. It was the perfect meal for Autumnal Equinox!
My family loves this recipe! I like to make a huge batch of this soup using my homegrown veggies and then freeze it in pint containers so we can enjoy it throughout the year. Since my family prefers a thicker consistency, I omit the cans of beef broth and just add bouillon to the water. Yum!
This simple sounding recipe is sooo good! Everyone raves about it, including die-hard eastern European borscht snobs.(You know who you are.)The only change I make is that I use vegetarian beef flavoured cubes water to equal the amount of beef broth.I also chop the carrots and beets into bite size matchsticks for a texture I prefer.Thanks so much.