Beet Borscht
Vibrant and hearty beet borscht combines earthy beets, tender cabbage, and savory bacon with fresh herbs and sour cream, perfect for warming up and impressing guests.
Ingredients
- 2 slices bacon ⓘ
- 1 large onion ⓘ
- 2 stalks celery ⓘ
- 1 large beet ⓘ
- 2 cloves garlic ⓘ
- 2 cups canned tomatoes ⓘ
- 1 cup peeled and chopped potatoes ⓘ
- 1 quart beef stock ⓘ
- 1 quart water
- 6 sprigs parsley ⓘ
- 1 teaspoon salt ⓘ
- 3 cups coarsely grated beets ⓘ
- 1 cup coarsely grated carrots ⓘ
- 4 tablespoons butter ⓘ
- 3 cups shredded cabbage ⓘ
- fresh lemon juice ⓘ
- fresh dill ⓘ
- sour cream ⓘ
Instructions
- Chop and fry bacon, then drain excess fat.
- Sauté chopped onion and celery until tender.
- Simmer bacon, onion, celery, canned tomatoes, potatoes, beef stock, water, parsley, and salt until vegetables are tender.
- Puree the cooked vegetables and add to the broth.
- Sauté grated beets and carrots in 2 tablespoons of butter.
- Sauté shredded cabbage in 2 tablespoons of butter for 5 minutes.
- Add the sautéed beets, carrots, and cabbage to the soup.
- Simmer the soup for an additional 15 minutes.
- Add lemon juice and adjust seasoning to taste.
- Just before serving, bring to a boil and stir in chopped dill.
- Serve hot with a spoonful of sour cream on each bowl.
Tips & Substitutions
For a richer flavor, consider using smoked bacon or pancetta. If you want a vegetarian version, substitute the beef stock with vegetable broth. You can also add a splash of vinegar for a tangy kick. To save time, pre-cooked beets can be used instead of raw. This dish pairs wonderfully with crusty bread or a dollop of horseradish.
Serving Suggestions
Serve hot, garnished with a generous spoonful of sour cream and a sprinkle of fresh dill. This borscht goes well with crusty bread or a light salad. For a complete meal, consider pairing it with grilled meats or a side of Creole Cabbage for a delightful contrast of flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of water or broth to reach your desired consistency. Freezing is also an option; just cool completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Beet Borscht contains roughly 460 calories, with 18g protein, 80g carbohydrates, and 11g fat. It is an excellent source of vitamin A (224% of the Daily Value), vitamin C (177% of the Daily Value), and iron (102% of the Daily Value). Note that it is relatively high in sodium, at 1209mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this borscht ahead of time?
Absolutely! Borscht often tastes better the next day as the flavors meld together. You can prepare it a day in advance and store it in the refrigerator. Just reheat it gently before serving, and add fresh herbs at the last minute for brightness.
What type of beets should I use?
You can use either red or golden beets for this recipe. Red beets will give the borscht its classic color, while golden beets offer a milder flavor and a unique twist. If you prefer, pre-cooked or canned beets can also be used for convenience.
Can I add other vegetables to the borscht?
Definitely! Feel free to add vegetables like parsnips, turnips, or bell peppers for extra flavor and texture. Just chop them into similar-sized pieces to ensure even cooking. This adaptability makes it a great way to use up any leftover veggies in your fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).