Beet Borscht Soup Recipe
This is a simplified and easier version of the classic Russian Borscht without meat. So easy to make and loaded with beets, cabbage, potatoes and herbs, this soup is wonderful!
- 1 medium onion, finely chopped
- 2 carrots, shredded
- 2 Tbsp oil
- 1 Tbsp unsalted butter
- 2 medium uncooked beets, shredded
- 1/2 red bell pepper, cubed
- 1 celery rib, chopped
- 1 cup diced fresh tomatoes
- 2 garlic cloves, minced
- 32 oz chicken broth
- 8 cups water
- 2 bay leaves
- 3 large potatoes, cubed
- 1/2 head green cabbage, shredded (4 cups)
- 2 tsp salt, or to taste
- 1 tsp ground black pepper
- ½ tsp granulated sugar
- 2 tsp lemon juice
- 2 Tbsp cilantro, chopped
- 2 Tbsp dill, chopped
- 2 Tbsp parsley, finely chopped
Finely chop the onion and shred the carrots.
In a Dutch oven, over medium heat, heat the oil and butter. Add the onions and carrots and saute until tender, about 5 min.
Meanwhile, finely chop the celery, cube the pepper, grate the beets and dice the tomatoes.
Add to the Dutch oven and saute another 5 minutes, stirring as needed.
Mix in the garlic.
Add the broth, water, bay leaves, potatoes and bring to a soft boil.
Meanwhile, grate the cabbage.
Add the cabbage, salt, pepper and sugar to the soup.
Cook 12-15 minutes.
Once the potatoes and cabbage are tender, add the lemon juice and herbs.