Authentic Russian Borscht Recipe
This ruby red beet soup is an Eastern European staple and perfect vegetable soup for fall.
Ingredients
- 3 medium beets, chopped
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 2 large carrots, chopped
- 1 large potato, chopped
- 1 cup shredded cabbage
- 1 tbsp Vegeta ( or your favorite soup seasoning)
- 3 tbsp ketchup or tomato paste
- 2 tbsp white vinegar
- 2 bay leaves
- 1/2 tbsp butter
- 1/4 tbsp parsley, chopped
- salt & pepper to taste
To serve
- 1 tbsp sour cream
- rye toasted with butter and
Instructions
- Peel and chop the garlic and the onion. Add butter to a large pot and sauté onion
and garlic until onion is translucent. Add salt and pepper to the pot. - Peel and chop beets, potato and carrots. (For best tasting soup these veggies should
be relatively the same size ). Add the additional veggies to the pot and stir together. - Once the veggies have cooked for about 5 minutes add 5-7 cups of water to the pot or chicken stock or vegetable stock. Continue to cook the soup for another 30 minutes on medium heat.
- Add bay leaves, ketchup, and vinegar. Let the pot simmer for another
half an hour on low heat. - Now, finely shred the cabbage and add to the pot. Also add the vegeta, and salt and
pepper to taste. Let the pot simmer on low for another half hour or so. - Serve with a dollop of sour cream and toasted buttered Russian rye and a sliver of garlic for the most authentic experience.