I spent longer trying to figure out what spelling of borsch I would use then I did making this recipe. Did you know there are at least 7 ways of spelling it? 7!! Borscht, Borsch, Bortsch, Borstch, Borshtch, Borsh, Borshch. Now my brain just hurts (sorry if yours does too) and I’ve looked at the word Borsch to many times that nothing in the world makes sense anymore.
Borsch can’t be beet, it’s packed full of vegetables and beans making it a nutrition powerhouse. See eating healthy doesn’t have to be hard (now I just have to learn to put down the dessert).
I love serving Borsch with Russian Pelmeni for a hearty filling meal. You can also eat it as is for a meat-free protein packed lunch/dinner or if you want to add meat feel free to. Smoked pork, pork sausage or ribs all go incredibly well.
- 3 large beetroots
- 4 medium potatoes, diced
- 1 brown onion, sliced
- 3 medium carrots, grated
- 3 cloves of garlic, diced
- 1 tsp olive oil
- 4 tbsp tomato paste
- 1 can red kidney beans
- 2 cups beef stock
- 1 tbsp chopped dill
- 3 tbsp white vinegar
- salt and pepper to taste
- black bread
- sour cream
Boil beetroot for 40 minutes or until butter knife tender. Remove and let cool. Add the chopped potatoes into the water you just cooked the beets in and boil for 15 minutes.
In a frying pan cook carrot, onion and garlic in olive oil until soft and caramelised (about 10 minutes). Add in the tomato paste and cook off for another minute. Remove from heat and set aside.
Peel and julienne the beetroot, add them back into the pot. Add a can of kidney beans with there juice, the stock* and the carrot onion mix. Let boil for 10 minutes.
Just before serving add fresh chopped dill, the vinegar and seasoning to taste.
To serve sprinkle with some dill, add a dollop of sour cream and serve with black/rye bread.
* I like my soup on the thicker side if you want a thinner soup add some more stock - cup or two.
Watch the video for Borsch here: