Borscht Soup
by Kimberley S in Rouxbe RecipesFlavored with dill and a hint of bacon, this delicious and healthy version of borscht is full of beets and vegetables.
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Step 1: Preparing & Cooking the Mirepoix
To prepare the mirepoix, first cut the bacon into small dice. Heat a large, heavy-bottomed pot over medium heat and fry the bacon until golden.
In the meantime, cut the onion and celery into small dice.
Once the bacon is golden, drain off the fat, leaving about 2 teaspoons behind. If there isn't much fat left behind, add some grapeseed oil.
Add the onions and celery and a good pinch of kosher salt. Let sweat over medium to medium-low heat until translucent, about 8 to 10 minutes or so.
In the meantime, prepare the beets.
- 4 strips of bacon
- 1 to 2 tsp grapeseed oil (if needed)
- 1 large onion
- 1 large rib celery
- large pinch kosher salt
Step 2: Preparing the Beets
While the mirepoix is cooking, peel the beets and cut into sticks about 1/4" -inch thick x 1" -inch long. Try to cut the beets roughly the same size so they cook evenly. Set aside.
Note: When choosing beets, make sure that they are firm and heavy for their size. If the greens are attached to the top, this will ensure they are very fresh.
- 1 1/2 lb red beets
Step 3: Adding the Beets & Liquid
Once the onions and celery are translucent, add the beets, followed by the stock, water and salt. Turn up the heat to medium-high until the soup comes to a boil. Once the soup just boils, turn the heat down and let the soup simmer uncovered.
- 6 cups chicken stock
- 1 cup water
- 2 tsp kosher salt
Step 4: Adding the Seasonings & Simmering
Once the soup is simmering, add the red wine vinegar, pepper and bouquet garni (thyme and bay leaf).
Let the soup gently simmer for about 45 minutes or so or until the beets are tender.
In the meantime, prepare the garniture.
- 3 tbsp red wine vinegar
- 3 to 5 sprigs fresh thyme
- 1 bay leaf
- 1/4 tsp freshly ground black pepper
Step 5: Preparing & Adding the Garniture
While the soup is simmering, peel and dice the carrot into medium dice and set aside.
Peel and cut the potato into medium dice and place into a bowl of cold water. Set aside.
Once the beets are tender, add the carrots and dill and simmer for about 2 minutes. Then add the potatoes and continue to simmer the soup until all the vegetables are tender.
Note: This is a chunky soup; however, if the liquid has reduced too much, you can add another cup or so of stock if you need to.
- 1 large carrot
- 1 large potato (russet or Yukon Gold)
- 1 tbsp fresh dill (or to taste)
Step 6: Finishing & Serving the Soup
Once all of the vegetables are tender, remove the sprigs of thyme and bay leaf and discard.
Taste the soup for seasoning, adding any more salt, pepper or red wine vinegar as desired.
To serve the soup, ladle it into warmed bowls. Serve with a dollop of sour cream and more fresh dill, if desired.
- sour cream (optional)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
