Borscht: Russian Beetroot Soup

Soup graces our dinner table at least twice a week. I find it to be one of the easiest, tastiest ways to pack nutrients into one healthy dish.  To open my email and find a Russian Borscht recipe from a dear friend warmed my day. (I believe this is the real deal as she’s from Russia) Reading this recipe in her own words felt like we were side-by-side in her kitchen, over tea, chatting about good food and simple recipes to feed our children.

I wish I still lived near my friend to borrow the potato that's missing. My beetroot was yellow making a light broth.

Put the beef (cubes or on the bone) in a pot and cover with water, bring to a boil, reduce the heat and cook until tender .

 Once the beef is tender, add shredded cabbage and small potato cubes

In the frying pan, fry onions and carrot, add beetroot grated on a big grater. Once cooked, add can of chopped tomatoes (or peeled fresh tomatoes) and cook for further 5 min.  

When the cabbage and potato are cooked, add the fried onions, carrots and beetroot into the pan & cook for 5 more minutes on low heat. Then cover & let rest for 5 min.  

Serve with a teaspoon of creme freche and fresh chopped dill.

P.S I don’t always use beetroot. The result is just as nice, but the color is a bit different. You can make a vegetarian option without any meat.

With cabbage and beetroots still plenty in the markets, Borscht will be our soup of the week until spring fully blooms.

This recipe is tasty and cozy, one that makes you feel at home. I hope mine gets a Russian wink of approval!

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