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Borscht (Beet Soup)

Posted by Peggy on March 2, 2010

Borscht (Beet Soup)
Recipe: Borscht (Beet Soup)


  • 2 tablespoons extra virgin olive oil
  • 1 bunch beets, peeled and chopped or grated (1 1/2 cups)
  • 1 carrot, peeled and chopped or grated (1/4 cup)
  • 1 large shallot, peeled and chopped (1/4 cup)
  • 2 tablespoons tomato paste
  • 4 cups beef stock
  • 1 russet potato, peeled and chopped (1 1/2 cups)
  • Small wedge green cabbage, sliced (1 1/2 cups)
  • 1/4 cup sour cream
  • 2 tablespoons snipped fresh dill


  1. In a Dutch oven or heavy-bottomed pot over low heat, heat olive oil. Stir in beets and tomato paste and sauté, with a pinch of kosher salt, 15 minutes. Stir in onion and carrots and sauté until beets can be pierced with a fork, an additional 15-25 minutes.
  2. Stir in potatoes, cabbage and stock and bring to a boil. Reduce heat to low and simmer until beets are very tender.
  3. In a food processor or with an immersion blender, pureé soup. Season to taste with kosher salt, if needed, and freshly ground pepper. Spoon into individual bowls; garnish with dollops of sour cream and dill sprigs.

Active Time: 15 minutes

Simmer Time: apx 1 hour

Number of servings (yield): 4-5 cups

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