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Borscht Soup

by Kimberley S in Rouxbe Recipes

Flavored with dill and a hint of bacon, this delicious and healthy version of borscht is full of beets and vegetables.

  • Serves: 6 to 8
  • Active Time: 45 mins
  • Total Time: 1 hr 30 mins
  • Comments: 7
  • Views: 3300
  • Success 100%
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Step 1: Preparing & Cooking the Mirepoix

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

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 pound red beets

Step 3: Adding the Beets & Liquid

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

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 ground black pepper

Step 5: Preparing & Adding the Garniture

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

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)
  • ground black pepper (to taste)

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Dawn T
Rouxbe Staff

Re: Borscht Soup

I made this again the other day with a few omissions and additions and it was still delicious.

I had no carrots, celery or potatoes, so I left those out. Instead, I chopped up a bunch of cabbage and added that to the soup during the last half an hour or so.

That is one of the great things about learning how to make soup, you have the freedom to tweak recipes to either, what you like, or what you have on hand.

Solange C

Kosher salt ?????

Again, why Kosher salt?
Why not say sea salt? or pickling salt?
We trust your school to be non religious and you come up again and again with those.
Sea salt please, I hate all form of food restriction on religious ground and Kosher salt is one of them.

Joe G
Rouxbe Staff

We use Kosher Salt because we like it.

It has nothing to do with religion by any means. For more information on this see the response to your last post that was made regarding kosher salt.

If you don't want to use it, then use sea salt or any other salt, but you will see Kosher salt on many of our recipes because it's great. Happy to refund your money if you like.

Viktoriya P

Interesting interpretation of Borshch

That's what I gonna cook next time. I'm Ukrainian, and Borshch or Borscht how You pronounce it, authentically has no thyme nor celery, because in Ukraine these are "imported", new ingredients. But it sounds so novice, and kind of modern Borshch. I will definately cook it for the next family meeting! You gave me fresh overview of Borshch. Thank You!:-)

Gloria M

Borscht

OMG. This was so good. Here's how I tweaked it: half leek/half onion, roasted the beets beforehand, 4 c turkey stock + 3 c water, cabbage instead of potato. I'm proud to say the leeks and beets came from my garden - root vegetables winter well in the ground on the BC south coast, also the thyme, bay and (frozen) dill were from my garden. And I had the turkey stock (from Thanksgiving) in my freezer. My Ukrainian mother used to make it with a ham bone. The bacon makes a nice substitute.

Wendy C

Borscht Soup

This was a big hit! I served this to 30 people for a good friends baby shower .....borscht was her request. I was nervous because I have not cooked borscht before and never even eaten it! This was served in Abbotsford and there are tonnes of great Mennonite cooks here and Borscht is a very popular soup...the pressure was on! I had so many people request "my" recipe....many even said this was the best they had ever tasted! Sorry Grandmas :) Thanks so much for you remarkable recipes I know I could depend on you guys!

Jose S

Impressed a Polak

My wife is Polish and this is a staple in their culture so the fact that she was impressed with my Borscht really says something. She loved that I added the green tops of the beets with the stems (finely chopped, edible, and healthy for you) they were both aesthetically pleasing and delicious. She love the non-traditional approach to the soup, the bacon just sent her over the edge (lol). Her mother says the traditional way to make this is to extract the flavor and color of the beets, and add dumplings, however she said that every Eastern European family makes some variation of this just like they do with Goulash.

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