Russian Borscht Soup Recipe
Cook Russian borscht soup at home with this delicious recipe! The beets are the star ingredient in borscht and give the soup its distinctive rich red color.
Ingredients
- 3 beets, peeled and grated (about 5 1/2 cups)
- 1 large carrot, peeled and grated (about 1 cup)
- 1 onion, peeled and chopped (about 3 cups)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1 teaspoon paprika
- 1 bay leaf
- salt and freshly ground pepper
- 8 cups chicken broth (or vegetable broth)
- 1/2 head of cabbage (about 8 cups, cored and shredded)
Optional
- 2 cups cooked chicken, shredded and chopped
- hard-boiled eggs, diced
- fresh dill (for serving)
- toasted bread
- sour cream (for serving)
Directions
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Step 1
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Heat the oil in a large Dutch oven and sauté the onion and garlic over a low heat for about 3 minutes, stirring occasionally. Add beets, carrot, vinegar, sugar, bay leaf, salt, paprika, pepper and three cups of chicken stock. Bring to a boil, reduce the heat, partially cover and simmer for 10-15 minutes, stirring from time to time.
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Step 2
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| Add the rest of the stock to the beet mixture and bring to a boil. Add the cabbage and cook until soft, about 10 minutes. Then add the cooked chicken, if using. Adjust the seasonings and cook for a few more minutes. Ladle the borscht into bowls and serve with fresh dill, diced egg, sour cream and toasted bread. |
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