Borscht Recipe (Beet Soup)

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Adapted from the recipe by Holly Nilsson

Prep & cook time: 50 minutes

Makes 6 servings

Servings6

Borscht is a traditional soup eaten in many Eastern European countries, including Ukraine, where it is an important part of culinary identity. Beets give this vegetable soup an earthy sweetness, while a dash of lemon juice and zest provide contrasting sour notes.

Ingredients

*Ingredients currently available at the Saratoga Farmers’ market

• 2 tablespoons olive oil
• 4 red beets*, peeled and ½ inch diced (approx 1 ½ pounds)
• 2 carrots*, ½ inch diced
• 1 large potato*, peeled and ½ inch diced
• ½ small green cabbage*, shaved
• 2 cloves garlic minced
• 4 cups vegetable or chicken broth*
• 4 cups beef broth
• 2 tablespoons dill fresh, minced
• 2 tablespoons lemon juice fresh
• 1 teaspoon lemon zest
• 1 bay leaf
• kosher salt to taste
• black pepper to taste
• sour cream optional, for serving

Instructions 

1. Add olive oil to a soup pot and set over medium-high heat. When the oil is hot, add in the beets, carrots, potatoes, and cabbage. Stir to combine.
2. Cook for 10 minutes to slightly soften the vegetables.
3. Add in the garlic and saute for 30 seconds or until fragrant.
4. Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
5. Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
6. Serve with a dollop of sour cream on top.