The Ultimate Borscht Recipe

by Charlotte Walker
nourishing family borscht recipe

Borscht or Beet Soup is our family’s most treasured soup recipe. Ryan’s grandmother Elsie graciously taught me her special family recipe many years ago. Although I have made adjustments to the original recipe and incorporated a few new techniques, one thing remains constant. That feeling you get when a steaming hot bowl filled with nourishment and love is placed in front of you. This borscht does that.

Cooking Perfect Beets: The Trick

precooking your beets to retain bright color

I get asked a lot about how my beets retain their bright colour.  My trick is simple. When cooking your beets, fill a large stock pot with water. Wash the beets but leave the top with a small bit of stem and  the base intact with skins on. You want to leave this all intact, the skin will stop all of that lovely colour from bleeding out into the water. Simmer them until softened. Rinse in cold water and let cool. The skins will pop right off (you hands will be red!) Chop up and preserve according to your recipe or pop them in your soup.

If you like Borscht you might also be interested in Home Canning: Pickled Beets with Dill Recipe or Home Canning: Canning Plain Beets.

nourishing family borscht recipe

The Ultimate Borscht Recipe

Borscht or Beet Soup is our family’s most treasured soup recipe. Ryan’s grandmother Elsie graciously taught me her special family recipe many years… The Kitchen The Ultimate Borscht Recipe European Print This
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.2/5
( 10 voted )

Ingredients

  • 4 medium beets cooked (2 pints of canned beets)
  • 1 Jar Tomato Sauce
  • 4 Medium Carrots
  • 1 Medium Onion
  • 5-6 Cups of Stock (Chicken or Vegetable)
  • 1 Tbsp Olive oil
  • 2-4 Tsp Dill (season to taste)
  • 3 Pinches Salt (season to taste)
  • Serve With:
  • 1 Loaf Crusty bread
  • Sour cream or fresh cream

Instructions

How to Cook your Beets: When cooking your beets, fill a large stock pot with water. Wash the beets but leave the top with a small bit of stem and  the base intact with skins on. You want to leave this all intact, the skin will stop all of that lovely color from bleeding out into the water. Simmer them until softened. Rinse in cold water and let cool. The skins will pop right off (you hands will be red!) Chop up according to your recipe.

Add olive oil to pot and turn on heat to medium/low

Dice your onion and toss into pot. Sautee for 2-3 minutes until softened

Peel and chop your carrots and toss them in the pot with the onions. sautee for 5-6 minutes.

Add 5-6 cups of stock. Simmer for 15 minutes until carrots have softened a bit.

Add your cooked beets, tomato sauce, dill and a generous pinch of salt. Stir and let simmer for 15 minutes.

Keep tasting and seasoning to your liking. We love dill and will add a LOT more than most recipes call for. Its all about what you like so taste, adjust, taste again.

Ladle into bowls, add a dollop of sour cream or cream and serve with buttered bread on the side

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