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Classic Borscht Recipe (Beet Soup)

Classic Borscht Recipe (Beet Soup)
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Classic Borscht Recipe (Beet Soup) is a warm, vibrant dish that brings the rich flavors of beets and vegetables together in a comforting bowl. This hearty soup is not only visually stunning with its deep red color but also packed with nutrition, making it an ideal choice for family dinners or meal prep. Perfectly seasoned with fresh herbs and spices, it can be enjoyed hot or chilled, allowing you to savor its unique taste any time of year. Whether served as a main dish or a starter, this Classic Borscht will surely impress.

Ingredients

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  • 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)
  • 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
  • 1 can white cannellini beans (with 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

  1. Prepare all vegetables by peeling, grating, and slicing. Keep potatoes in cold water to prevent browning.
  2. In a large soup pot over medium-high heat, add 2 tablespoons of olive oil and sauté the grated beets for about 10 minutes until softened.
  3. Pour in the chicken broth and water; add sliced potatoes and carrots. Cook for 10–15 minutes until tender.
  4. In a skillet with remaining olive oil, sauté chopped onion, celery, and bell pepper for about 7–8 minutes until golden.
  5. Add the sautéed mixture to the soup pot along with cannellini beans, bay leaves, vinegar, salt, black pepper, pressed garlic, and dill. Simmer for another 2–3 minutes before serving.

Nutrition

Find it online: https://tastewhip.com/classic-borscht-recipe-beet-soup-2/

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