Ah, borscht—a dish that’s more than soup, it’s a colorful symphony of flavors, a warm memory in a bowl. I remember my grandmother’s kitchen, filled with the earthy aroma of beets mingling with a hint of dill and the comforting sound of bubbling broth. It’s like a hug on a chilly day, both simple and complex, inviting you to savor every spoonful, each a story of heritage and heart.
Steps
- Prepare all the vegetables by peeling, grating, chopping, and slicing them. Keep the sliced potatoes in cold water to prevent browning until they are ready to be used.
- Heat a large soup pot over medium-high heat and add 2 tablespoons of olive oil. Add the grated beets and sauté for 10 minutes, stirring occasionally until they are softened.
- Pour in 8 cups of chicken broth and 2 cups of water. Add the sliced potatoes and carrots and cook for 10-15 minutes, or until they can be easily pierced with a fork.
- While the potatoes are cooking, heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Saute the chopped onion, celery, and bell pepper, stirring occasionally until they are softened and lightly golden, about 7-8 minutes.
- Add 4 tablespoons of ketchup to the skillet and stir-fry for 30 seconds, then transfer the mixture to the soup pot to continue cooking with the potatoes.
- Once the potatoes and carrots are tender, add a can of white beans with their juice, 2 bay leaves, 2-3 tablespoons of white vinegar, 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1 pressed garlic clove, and 3 tablespoons of chopped dill. Simmer for an additional 2-3 minutes.
- Taste the soup and adjust the seasoning with more salt and vinegar if needed. Serve hot, optionally with a dollop of sour cream or mayonnaise.
Ingredients
- 3 medium beets, peeled and grated
- 4 tablespoons 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
- 2 celery ribs, trimmed and finely chopped
- 1 small red bell pepper, finely chopped (optional)
- 1 medium onion, finely chopped
- 4 tablespoons ketchup or 3 tablespoons tomato sauce
- 1 can white cannellini beans with their juice
- 2 bay leaves
- 2-3 tablespoons white vinegar, or to taste
- 1 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 large garlic clove, pressed
- 3 tablespoons chopped dill
Nutritional Values
Calories: 1810 kcal | Carbs: 250 g | Protein: 80 g | Fat: 70 g | Saturated Fat: 10 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 50 g | Sodium: 4730 mg | Potassium: 5780 mg | Fiber: 50 g | Sugar: 50 g | Vitamin A: 24980 IU | Vitamin C: 290 mg | Calcium: 560 mg | Iron: 20 mg
FAQ
- Can I make this borscht recipe without meat?
- Yes, this version of borscht is meatless, using high-quality chicken broth for flavor. It is just as delicious and keeps well.
- Is it necessary to use cabbage in borscht?
- No, cabbage is optional. If you prefer, you can add 1/4 to 1/2 of a small head of finely shredded cabbage when the potatoes are halfway cooked.
- How do I prevent beet stains on my hands and clothes?
- Wear gloves when handling beets to avoid staining your hands. If beet juice gets on clothes, blot the excess with a paper towel, rinse the fabric with cold water from the opposite side, and use a stain remover if necessary.
- What is the best way to prepare beets for borscht?
- It’s easiest to grate the beets, which gives them a desirable texture and keeps things tidy. A food processor can be helpful for this task.
- Can I add a personal touch to the borscht?
- Absolutely! Some people love to add a dollop of sour cream or a bit of real mayonnaise to their borscht for added flavor.
Tips
- Prepare Ingredients Ahead of Time: To make the cooking process smoother, have all the vegetables peeled, grated, chopped, and ready to use before you start cooking. This preparation ensures the cooking process is more efficient and stress-free.
- Prevent Potato Discoloration: After peeling and slicing the potatoes, place them in a bowl of cold water until you’re ready to use them. This prevents the potatoes from browning.
- Handling Beets: When working with beets, wear gloves to avoid staining your hands. Using a food processor to grate the beets can help maintain a cleaner kitchen and preserve some of the beets’ texture.
- Dealing with Beet Stains: If beet juice gets on your clothes, act quickly. Blot any excess juice with a paper towel, then run cold water over the underside of the fabric to help remove the stain. If necessary, apply a stain remover or dish soap before laundering as usual.
Equipment
- Food Processor – To grate the beets efficiently.
- Large Soup Pot (5 1/2 Qt or larger) – For cooking the borscht.
- Large Skillet – For sautéing the vegetables.
- Potato Peeler – For peeling the beets and other vegetables.
