Classic Borscht (Beet Soup): A Hearty, Vibrant Traditional Dish

Borscht is a comforting and nutritious beet-based soup enjoyed across Eastern Europe. Known for its vibrant color and earthy flavor, this recipe combines tender beets with potatoes, carrots, and beans, creating a hearty soup that’s balanced with a touch of acidity from vinegar and a hint of fresh dill. The addition of “zazharka,” a mirepoix of sautéed vegetables with tomato, adds richness and depth, making this soup a flavorful and satisfying meal on its own or as a starter. Traditionally enjoyed with a dollop of sour cream, borscht can be customized to suit various tastes and dietary needs.

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Ingredients

Servings: 10

For the Borscht:

• 3 medium beets, peeled and grated
• 4 Tbsp olive oil, divided
• 8 cups chicken broth + 2 cups water
• 3 medium Yukon potatoes, peeled and sliced into bite-sized pieces
• 2 carrots, peeled and thinly sliced

For Zazharka (Mirepoix):

• 2 celery ribs, finely chopped
• 1 small red bell pepper, finely chopped (optional)
• 1 medium onion, finely chopped
• 4 Tbsp ketchup or 3 Tbsp tomato sauce

Additional Flavorings:

• 1 can white cannellini beans (with juice)
• 2 bay leaves
• 2-3 Tbsp white vinegar, or to taste
• 1 tsp sea salt, or to taste
• 1/4 tsp black pepper, freshly ground
• 1 large garlic clove, pressed
• 3 Tbsp fresh dill, chopped

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Instructions

1. Prepare the Vegetables: Peel and grate or slice all vegetables as needed. Keep sliced potatoes in cold water until ready to use, then drain to prevent browning.
2. Sauté the Beets: In a large soup pot (5 ½ Qt or larger) over medium-high heat, add 2 Tbsp of olive oil. Add the grated beets and sauté for about 10 minutes, stirring occasionally until the beets are softened.
3. Add Broth and Vegetables: Pour in the 8 cups of broth and 2 cups of water. Add the sliced potatoes and carrots, then cook for 10-15 minutes, or until they are easily pierced with a fork.
4. Prepare the Zazharka: While the potatoes are cooking, heat a large skillet over medium-high heat and add the remaining 2 Tbsp of oil. Add the chopped onion, celery, and bell pepper. Sauté, stirring occasionally, until the vegetables are softened and lightly golden, about 7-8 minutes. Add 4 Tbsp of ketchup and stir-fry for 30 seconds, then transfer the mixture to the soup pot.
5. Add Final Ingredients: When the potatoes and carrots have reached the desired softness, add the cannellini beans (with their juice), bay leaves, vinegar, salt, pepper, pressed garlic, and dill. Simmer for an additional 2-3 minutes, adjusting salt and vinegar to taste.
6. Serve: Ladle the borscht into bowls and serve hot, garnished with a dollop of sour cream and a sprinkle of fresh dill if desired.

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Tips for the Best Borscht

• Vinegar: Start with a small amount and add more to taste; this balances the sweetness of the beets.
• Beet Prep: Grating the beets releases more flavor and color. For ease, consider using a food processor for grating.
• Sour Cream Garnish: Add a spoonful of sour cream for a creamy, tangy contrast that enhances the flavors of the soup.

This borscht is best enjoyed fresh and warm, but it also keeps well in the fridge for up to three days, with flavors deepening over time. Enjoy the comforting taste of Eastern Europe in every spoonful!