Red Beet Borscht
We have an abundance of beautiful red beets in bins stored in the walk in cooler this fall. I recently tried this recipe for Ukrainian Beet Borscht. There are several variations of borscht when you look for recipes. This is the version I used which is a combination/variation of several I found online. We were all pleased with the tasty results and I will be making more soon. We will have lots of beets available at the Farmers Market this fall so if you have never had borscht I would encourage you to try it! It is quite easy to make.
Hearty Beet Borscht
Recipe Type: Soup
Cook time:
Total time:
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped finely
- 2 large beetroots, chopped or grated (I used my food processor to grate the vegetables)
- 2 medium carrots, chopped or grated
- 2 cups cabbage, finely shredded
- 1 clove garlic, finely chopped
- 1 small cayenne pepper whole
- 2 bay leaves
- 5 black peppercorns
- 4 cups beef, chicken or vegetable stock
- 2 cups water
- 2 tablespoons tomato paste
- 1 cup sauerkraut, rinsed under water then further finely chopped
- 2 small potatoes, cut into small cubes
- 1 teaspoon sugar or honey
- salt to taste
- sour cream and fresh dill to serve
Instructions
- Heat olive oil over medium heat in a large stock pot, add the onion, carrots, beets, cabbage, bay leaves, peppercorns, cayenne pepper, and garlic. Cook for approximately 5-10 minutes until vegetables have softened and cooked down.
- Add stock and tomato paste and bring to a boil over high heat. Turn heat down to low and simmer for half an hour.
- Add potato and sauerkraut and cook for a further half hour. Also add the teaspoon sugar. The borscht should be very slightly sweet.
- Serve in large bowls with a dollop of sour cream and finely chopped fresh dill if desired. (I used dried dill)
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