Ingredients
For 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, trimmed and 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 their 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 chopped dill
Instructions
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Prepare the Beets: Peel and grate the beets using a box grater or a food processor. Set aside.
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Cook the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the grated beets, potatoes, and carrots. Sauté for 5-7 minutes, stirring occasionally.
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Add Broth and Water: Pour in the chicken broth and water, stirring to combine. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 20-25 minutes until the vegetables are tender.
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Make the Zazharka: While the soup simmers, heat the remaining 2 tablespoons of olive oil in a separate pan over medium heat. Add the finely chopped celery, red bell pepper (if using), and onion. Sauté for 5-7 minutes, until the vegetables are soft and the onion is translucent.
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Add Ketchup/Tomato Sauce: Stir in the ketchup (or tomato sauce) and cook for another 2-3 minutes, allowing the flavors to combine and the sauce to thicken slightly.
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Combine the Zazharka with the Soup: Add the zazharka mixture to the simmering pot of beets and vegetables. Stir to combine.
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Add Beans and Flavorings: Add the white beans with their juice, bay leaves, vinegar, salt, pepper, and pressed garlic to the pot. Stir well and continue to simmer for another 10-15 minutes.
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Finish with Dill: Just before serving, stir in the fresh chopped dill. Taste the soup and adjust the seasoning with more salt, vinegar, or pepper if needed.
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Serve: Ladle the borscht into bowls. Serve hot, with a dollop of sour cream and additional dill if desired. Enjoy!
Notes
Vegetarian Version: For a vegetarian or vegan version, replace the chicken broth with vegetable broth and skip the sour cream or use a plant-based alternative.
Spicy Version: Add a pinch of red pepper flakes or a finely chopped jalapeño for a spicy twist.
Cold Borscht: This soup can be served chilled in warmer months. Allow it to cool, refrigerate, and serve cold with sour cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Vegetarian
