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+
servings
US Customary
Metric
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!
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
8
servings
Author:
Valentina
Ingredients
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
4
cups
green cabbage, shredded (1/2 head)
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
US Customary
-
Metric
Instructions
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.
Enjoy, friends.