Beet Soup

Borscht

By: Daniel Lucas

Dish: Soup
Season: Winter
Source: Ariel Stimson
Servings: 6-8
Need help? Read the guide

Ingredients

  • 4-6 cups vegetable broth
  • 6 beets w/ tops, peeled and shredded; tops removed (see below)
  • beet tops, coarsely chopped
  • 1/2 head savoy cabbage, sliced thin
  • 1 onion, diced
  • 1 leek, diced with top removed
  • 2 carrots, diced
  • 4 potatoes, diced
  • 2 tbsp red wine vinegar
  • yogurt
  • mint, thinly sliced
  • parsley, chopped
  • olive oil
  • salt
  • pepper

Borscht is an Eastern European beet soup, which has a bright violet color that is sure to brighten even the dreariest winter day. While traditionally you would find this soup is garnished with dill, but I’ve found it to have equally good harmony with both parsley or mint. Sometimes you can’t decide, so just use both!

Method

  1. In a large pot, add olive oil and onion, leeks cook for ~5 minutes, or until translucent.
  2. Add carrots then cook for ~8 minutes.
  3. Add potatoes and cabbage then cook for another ~10 minutes.
  4. Cover the contents of the pot with broth and bring to a boil then reduce to moderate simmer. Cook for ~20 minutes.
  5. Add beets. Continue cooking for another ~10 minutes.
  6. Once the soup is cooked, add beet greens and red wine vinegar and continue to cook at a simmer for another ~10 minutes.
  7. Serve with additional red wine vinegar, yogurt, mint, and parsley

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Beet Soup

Borscht

By: Daniel Lucas

Borscht is an Eastern European beet soup, which has a bright violet color that is sure to brighten even the dreariest winter day. While traditionally you would find this soup is garnished with dill, but I’ve found it to have equally good harmony with both parsley or mint. Sometimes you can’t decide, so just use both!

Method

  1. In a large pot, add olive oil and onion, leeks cook for ~5 minutes, or until translucent.
  2. Add carrots then cook for ~8 minutes.
  3. Add potatoes and cabbage then cook for another ~10 minutes.
  4. Cover the contents of the pot with broth and bring to a boil then reduce to moderate simmer. Cook for ~20 minutes.
  5. Add beets. Continue cooking for another ~10 minutes.
  6. Once the soup is cooked, add beet greens and red wine vinegar and continue to cook at a simmer for another ~10 minutes.
  7. Serve with additional red wine vinegar, yogurt, mint, and parsley

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