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Classic Borscht Recipe (Beet Soup)

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Classic Borscht Recipe (Beet Soup) is a vibrant and nourishing dish that captures the essence of comfort food. This delectable beet soup is brimming with rich flavors and colorful vegetables, making it an ideal choice for family dinners, casual get-togethers, or cozy nights in.

Ingredients

Scale
  • 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)
  • 2 carrots (peeled and thinly sliced)
  • 2 celery ribs (finely chopped)
  • 1 small red bell pepper (optional, finely chopped)
  • 1 medium onion (finely chopped)
  • 4 Tbsp ketchup or 3 Tbsp tomato sauce
  • 1 can white cannellini beans with their juice
  • 2 bay leaves
  • 2–3 Tbsp white vinegar (to taste)
  • Salt and black pepper (to taste)
  • 1 large garlic clove (pressed)
  • 3 Tbsp chopped dill

Instructions

  1. Prep all vegetables by peeling, grating, and slicing as needed. Keep sliced potatoes in cold water to prevent browning.
  2. In a large soup pot over medium-high heat, warm 2 Tbsp of olive oil and sauté the grated beets for about 10 minutes until softened.
  3. Add in the chicken broth and water along with sliced potatoes and carrots. Cook for approximately 10–15 minutes or until tender.
  4. Meanwhile, heat the remaining olive oil in a skillet and sauté the onions, celery, and optional bell pepper until softened.
  5. Stir in ketchup or tomato sauce into the veggie mix before combining it with the soup pot contents.
  6. Add cannellini beans, bay leaves, vinegar, garlic, salt, pepper, and dill to the pot. Simmer for an additional few minutes before adjusting seasoning.

Nutrition

Find it online: https://recipesbypenelope.com/classic-borscht-recipe-beet-soup/