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How To Make Hearty Borscht Soup

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Ratings: 18 | Views: 5082 | Added: Jul 27, 2006

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How To Make Hearty Borscht Soup

Hearty Borscht Soup Recipe. A hearty and healthy meal, especially for a winter's day. Relish our Hearty Borscht Soup recipe.

You will need…

500 g red beetroot
2 large carrots
1 turnip
200 g white cabbage
1 large onion
1 garlic
2 Tbsp butter
7 ½ cups (1880ml) bouillon
2 Tbsp red wine vinegar
2 bay leaves
1 tsp sugar
salt, black pepper
1 bouquet garni , or a bunch of parsley and dill
sour cream to garnish
1 sharp knife
1 cutting board
1 large saucepan with fitted lid
1 wooden spoon

Step 1:

Prepare the ingredients

Wash the vegetables thoroughly and chop them roughly into bite sized pieces.

Step 2:

Prepare the condiment

If you are making your own bouquet garni, wash the parsley and dill and tie them into a bouquet.

Step 3:

Get started

Melt the butter in a large saucepan and add the turnip, carrots and onion. Braise for about 10 minutes at a low temperature, letting the vegetables cook slowly.

Step 4:

Add other ingredients

Add the beetroot, bouillon, vinegar, sugar, bay leaves and mix gently.

Step 5:

Add the spices

Season the mixture with fresh black pepper and salt, to taste. Put in the garlic and stir once. Cover the pan with a tight fitting lid and let it simmer for 45 minutes.

Step 6:

Finish cooking

Add the white cabbage and the bouquet garni and cover the pan again. Simmer for a further 30 minutes. Remove the bouquet and bay leaves before serving.

Step 7:

Serving suggestions

Spoon the soup into deep bowls and add a generous dollop of sour cream.

Also known as:

How Do I Make Hearty Borscht Soup
How To Make Borscht Soup

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Comments

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pquan (23 days ago)

...followed Dunyashka's advice and did the substitute of lemon juice instead of vinegar...it tasted great. Also cut everything into strips instead of the large bite sized chunks suggested...I believe the strips made it better and easier to eat!

pquan (23 days ago)

No, I'm sorry. This is an awesome soup!! My roommate is from Kiev, and I knew that this video jug reccipe would stir up some controversy...perhaps some comments like, "this is not how grandma makes it" or "it's not the same as I'm used to." So, I prefaced this dish with: "I'm making Russian Fusion Food. It's got beets, it's served with sour cream...BUT ITS NOT THE SOUP YOU'RE THINKING OF...it's entirely in a class of it's own!" I avoided comparison to the traditional soup all together, and I think with this point of view...we can all enjoy the soup for what it is. The soup really is just a healthy, tasty vegetable soup...whatever you want to call it!

Anonymous (49 days ago)

I agree with the comment above, that sounds a lot more like the Borscht I am used to, this is completely wrong!

1 out of 1 person found this comment helpful

sally987456321 (81 days ago)

WRONG!!!!! Im from Ukraine, and I know what it suppose to look like..you pork for that, and theres not enough liquid..=[

Dunyashka (120 days ago)

I would agree with the first comment about cooking steps. Stewing the colored veggies on the side and adding them to the pot at the end will prevent the potatoes and cabbage from turning red. I got a little offended by the phrase that it "does not have anything to do with Russia", but that's ok. About turnip - true... I don't like the way they dice the veggies....my mom taught me to cut them in thin strips....I personally like it better that way. A lot of people shred the carrots and beets. I like using fresh lemon juice instead of vinegar and add minced garlic, herbs, bay leafs and black pepper at the very end and let it sit for another 20 minutes. And of course what kind of borscht is made with no meat???

Anonymous (135 days ago)

This is exactly the 'hearty (vegetarian) Borscht soup' recipe I was looking for. While it seems the few hostile comments added here previously have taken specific offense to Ukrainian or Russian recipes; however this recipe does not claim to be either. Thank you for continuing to host this healthy recipe!

Anonymous (155 days ago)

I am Ukrainian. This is completely wrong!!!!No vinegar or turnip in the original recipe!

Anonymous (218 days ago)

MY MOTHER-IN-LAW MADE THE BEST UKRANIAN BORSCHT EVER (THANKS,MOM) TRY BROWNING PORK SPARE RIBS - SAUTED ONIONS IN THE BROWNING FAT,OF COURSE THE BEETS AND POTATOES - SHREDDED CABBAGE. SUGER,TBS VINEGAR,SALT,PEPPER

Anonymous (280 days ago)

Completely NOT RIGHT!!!!!

1 out of 2 people found this comment helpful

Anonymous (285 days ago)

ukrainian borsh made from pork meat, and russian borsh made from beef. Practically all soups there made from properly prepared meat stock/boulion-1 hour at least and once it ready then vegetables and other ingredients added... but since borsh became very popular dish worldwide, i was not surprized by this vegetarian variation:)

1 out of 3 people found this comment helpful

kit58 (670 days ago)

... besides, nobody eats turnip in Russia.

2 out of 3 people found this comment helpful

kit58 (670 days ago)

This recipe does not have anything to do with Russia. I suppose it was bastardized in this way someweher in the Western Europe. Original borscht is Ukrainian. Major mistake - carrots, onions and beets have to be stewed separately - vinegar goes into this stew. Tomatoes/tomato paste can be also added there. Meat in broth is very important - cabbage, and very often potatoes, are cooked in the broth. The stewed vegatables have to be added to the broth 10-15 minutes before the end. Traditionally a mixture of pork fat, parsley, garlic and salt (blended in a mortar) is added after you turn off the heat. Let it stay for another 20 minutes.