Simple and Classic Red Borscht

5 from 1 vote

This classic Russian beet soup also is known as Red Borscht uses lots of vegetables. Packed with health benefits with a lot of flavors!

Total Time1 15

Course: Dinner, Lunch, Side Dish

Cuisine: Russian, Soup

Allergy: Gluten Free, Nut Free

Servings:

Calories: 453kcal

In a large saucepan or soup pot, boil water with beef, a dry bay leaf, and salt for 30 minutes on medium-high heat.
1 bay leaf, 4 quarts water, 1 lb beef,, 1 Tbsp salt
Grate the medium beets and carrots, shred cabbages, chop onions, and cut potatoes into bite-sized pieces.
While the meat is boiling, heat up olive oil in a skillet then add in onion and sauté for 5 minutes. Add in the grated carrots and beet and continue sautéing everything for another 5 minutes.
2 Tbsp olive oil, 1 yellow onion,, 2 small carrots,, 1 red beet,
Add in tomato paste then stir together and set aside.
1 Tbsp tomato paste
After the meat has been boiling for 30 minutes, take a bowl or a different pot and separate the broth from the meat. Set the meat aside.
Add potatoes to the water from the meat and bring to a boil then add in shredded cabbage and boil until the potatoes are soft.
4-5 potatoes,, ¼ cabbage head,
Add sautéed vegetables to the pot with potatoes and cabbage and add in the red bell pepper and a little salt and pepper to taste.
¼ red bell pepper, salt and pepper,
Add the meat into the pot (if that's your personal preference. or leave the meat out completely if you prefer vegetarian borscht.)
Sprinkle the fresh dill then bring everything to a boil.
1 Tbsp fresh dill,
Once done, turn off the heat and let the soup sit for 5 to 10 minutes so all of the flavors of the borscht soup can combine. Add the soup to a bowl and serve with rye bread and enjoy!