Borscht Soup Recipe

Many years ago I worked at a bistro style restaurant that served breakfast and lunch. The daily lunch menu had a variety of salads and three different soups. The every day star or draw if you will was their Borscht soup. Although it's been awhile I believe this recipe is about the closest to the flavor and taste. I used my food processor to shred the veggies which really cut down on time. Beets and cabbage truly compliment each other in this easy to put together meal.


1/2 medium onion (chopped)
3 medium beets (shredded)
1 medium russet potato (shredded)
2 carrots (shredded)
2 cloves garlic (minced)
1/2 head green cabbage (shredded)
2 bay leaves
8 to10 cups water
3 tablespoons red wine vinegar
1/4 teaspoon pepper (freshly ground)
1/2 teaspoon salt
1/4 cup fresh dill (chopped)
1/2 teaspoon caraway seeds

To prepare:

In a large soup pot saute onion until soft about 10 minutes. Add beets, potatoes and carrots and cook until slightly tender. Add garlic and saute another minute. Add bay leaves and water (don't add all water at once, add 8 cups then 1 to 2 cups more towards the end if needed). Turn heat to high and bring to a boil, reduce heat and simmer until all vegetables are tender. Add cabbage, red wine vinegar, pepper, salt, dill and caraway seeds. Cook until cabbage is tender. Serve plain or with a dollop of sour cream.


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