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How To Make Hearty Borscht Soup

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How To Make Hearty Borscht Soup
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Hearty Borscht Soup Recipe. A hearty and healthy meal, especially for a winter's day. Relish our Hearty Borscht Soup recipe. Enlarge Hearty Borscht Soup Recipe. A hearty and healthy meal, especially for a winter's day. Relish our Hearty Borscht Soup recipe.
Serves:
Four
Preparation Time:
15 minutes
Cooking Time:
1 hour 30 minutes
Total Time:
1 hour 45 minutes

Step : 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.
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Tips & Comments
  1. Alexjr1543

    Looks so much better than the s**t my mom makes. I might have to try it.

  2. Xen

    It has nothing to do with real borsch... even looks different :)) There are many ways to cook borsch, but this is not the one

  3. martapiec

    Well, borscht, or barszcz, is also a common polish dish. Being Polish, I can tell this is not the way we make it, but if someone likes it.. than why not? But, in case you'd like to know the difference: First of all: we eat this soup "clear", with no veggies in. 2) Normally, we would add some polish raviolis in 3) and most important: the borscht is NOT THAT EASY at all: you need to start a week ahead by letting the beetroot ferment....

  4. janistonbest

    nooo, no no no no, you have it all wrong! :D nah, this is good stuff, there are a whole bunch of yummy ways to make it. my nan used to make it with similar ingredients (except the turnip) but she'd make it with marinated beet. it's just delicious!! and i love meat, so she'd chuck in a smoked rib on the side :)) less cabbage, use potato, and way less chunky. in fact, you can make the bouillon from cooking the smoked ribs :) there also something called cold borscht, i dont know if's it's russian. i'm Lithuanian born russian, so i dont know if it's a Baltic thing. it used marinated beet, kefir and cooked potatoes. awesome in the summer, once i start i cant stop eating it!!

  5. LongGoneDay5

    oh wow! that looks way too chunky to me..

  6. nowayjose

    I'm from sweden and not russian at all, but I do make borstjt from time to time, because it's so cheap. and when I do it is with no meat and I shred all of the vegetables because it makes a thicker soup and it cooks faster. I find it to be very nice to finish it off not only with sour cream, but with freshly grated horse raddish aswell. and for me the vinegear is very important and should be added in the last minute to really get that wour flavour!

  7. redsock

    Im afraid it is done strangely, the vegetables are cut in giant sizes! but they have said- "how to make the borsh the videojug way",not how it is made in Russia or Ukraine.

  8. Ksenia13

    haha)) I'm from Russia and this soup didn't remind borsch at all)) borstch is more complicated, it usually takes 1.5 hour if not more to do it. Perhaps, the soup is nice and consists of all the ingridients that borsch consists of but... an advice for those who will prepare it: in russia we never chop beet, we slice it

  9. seygra20

    whya re all d veggies in hugh chunks

  10. pquan

    ...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!