This delicious beet soup is known for its vibrant red color. Packed with hearty vegetables and delicious flavors, Borscht makes a perfect meal to cozy up to.
Today is a really big deal. There’s no special occasion or anything. But today, I am sharing with you my absolute favorite soup of all time. And that’s a huge deal because I love a lot of soups. This one takes me back to my childhood. It’s one I make often. For me, it is the ultimate and most perfect bowl of soup.
It is Borscht.
I have so much to say about this soup, yet I often find myself speechless. Maybe I’ll start by telling you what Borscht is.
What Is Borscht?
Borscht is beet soup. It is originally a Ukrainian dish. Borscht can be made two different ways:
- With lots of beets, and meat
- With lots of beets, and vegetables
- With lots of beets, and meat and vegetables
Regardless of whether you make this with meat or with vegetables, there are lots of beets involved. The beets are cooked alongside a variety of veggies and then combined with tender meat – beef or chicken, your choice.
This recipe is my mother’s. And she always made her Borscht with both meat and vegetables. It was hearty. It was fulfilling. And boy was it so darn delicious!
That’s why it’s a regular on our menu at home.
This Borscht Is:
Healthy. This beet soup is full of protein and a variety of heart-healthy and immune boosting essential vitamins and minerals.
Delicious. You’ve got tender meat and vegetables that release their flavors into the soup for a phenomenal taste.
A Symphony Of Textures. Succulent, tender pieces of meat are combined with softened beets and carrots, and crunchy red peppers. You really get to enjoy every texture.
What do I need to make this recipe?
Yellow onion fills you up with quercetin, which helps to fight free radicals.
Carrots are rich in beta-carotene, which changes into vitamin A in your body.
Potatoes fill you with fiber, which lowers the risk of heart disease.
Beets are rich in vitamin B, iron, and betaine.
Red peppers are rich in vitamin C and vitamin A, which supports eyesight.
Beef or chicken: it’s your choice to use either one in this recipe, but both of them fill you with protein.
Along with those ingredients, you will need bay leaves, water, tomato paste, salt, pepper, cabbage, and unsalted butter.
Warm soups are the perfect filling meal:
Simple and Classic Red Borscht
- Soup pot
- cutting board
- Cabbage shredded
- 1 bay leaf
- 4 quarts water
- 1 lb beef, or chicken
- 1 bay leaf, dried
- 1 Tbsp salt
- 2 Tbsp olive oil
- 1 yellow onion, chopped
- 2 small carrots, grated
- 1 red beet, grated
- 1 Tbsp tomato paste
- 4-5 potatoes, cubed
- ¼ cabbage head, shredded
- ¼ red bell pepper
- salt and pepper, to taste
- 1 Tbsp fresh dill, chopped
- In a large pot, boil 4 quarts of water with 1 lb beef, 1 dry bay leaf, and 1 Tablespoon of salt for 30 minutes.
- While the meat is boiling, heat up 2 Tablespoons of olive oil in a skillet.
- Add in onion. Sauté for 5 minutes.
- Add in the grated carrots and beet Continue sautéing everything for another 5 minutes.
- Add in 1 Tablespoon of tomato paste. Stir together and set aside.
- After the meat has been boiling for 30 minutes, take a bowl or a different pot and strain water from the meat. Set the meat aside.
- Add potatoes to the water from the meat. Bring to a boil.
- Add in shredded cabbage. Boil until the potatoes are soft.
- Add in sautéed vegetables to the pot.
- Add in the red bell pepper, then salt and pepper to taste.
- If you like the meat in your soup, this is the time to add it back in. (Optional)
- Sprinkle the fresh chopped dill.
- Bring everything to a boil. Enjoy!