How to make Borscht (Beet Stew)

For all of those who are fans of beets, this soup is for you. As a chef I understand the richness that beets bring to a dish but do not always appreciate the flavor. Lets just say they're growing on me. Even so, a few years ago the mere mention of Borscht used to give me the chills until I tried this simple and healthy recipe.

The history of borscht dates back to Russian, Eastern and Central Europe. Beets are the main attraction giving this stew a ruby red color. It is also loaded with root veggies like potato, onion, turnips, parsnips and carrots. Tomato and beef broth are big flavor enhancers while a dollop of sour cream as a garnish makes this stew really creamy.

Borscht can be served hot or cold, made like a thin broth or chunky stew and made for both vegetarian and meat eaters. Remember to serve with a big bowl of sour cream and a huge chunk of hot and crusty bread.

Russian Borscht

  • 2 tbsp. Olive Oil
  • 1 Onion, Diced
  • 4 Garlic Cloves, Minced
  • 2 C Potatoes, Diced
  • 4 C Beets, Diced
  • 2 Carrots, Diced
  • 2 C Cabbage, Shredded
  • 8 oz. Tomato Sauce
  • 2 tbsp. Red Wine Vinegar
  • 1 Bay leaf
  • 6 C Vegetable, Beef or Chicken Broth
  • Salt, Pepper to taste
  • Sour Cream and Dill for garnish
  • Pre heat a medium pot over medium heat. Add the oil to the pot, and sauté the onion and garlic until soft. Add vegetables, tomato sauce, bay leaf and broth. Bring to a simmer, cover and cook 45 min - 1 hour. Add salt, pepper, vinegar and stir. Serve with sour cream and dill to garnish.

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