DESCRIPTION
Borscht is a beet-based soup that I grew up eating throughout the year, but especially on Ukrainian Christmas Eve. This Homemade Borscht Recipe is the easiest and quickest ever – ready in under 15 minutes!
Ingredients
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- 4 cups low-sodium vegetable or chicken broth
- 2 Tbsp. cooking oil
- 1 medium potato, peeled and finely chopped
- 1 cup carrot matchsticks
- 1 small onion, chopped
- 1/2 tsp. salt
- 1/4 tsp. coarse black pepper
- 1/2 cup fresh dill, chopped, divided
- 1 cup frozen green peas, thawed
- 1 cup frozen cut green beans, thawed
- 2 (15 oz.) cans “original cut” beets
- 2 tsp. white vinegar
- 6 Tbsp. whipping cream or sour cream to serve
Instructions
- Measure the broth into a large microwave-safe bowl and microwave it for 5 minutes.
- Meanwhile, heat the oil in a large pot or Dutch oven over medium heat. Add the potato. Increase the heat to medium-high. Stir and then cover the pot.
- Roughly chop the carrot matchsticks. Add them to the pot along with the onion. Stir and cover.
- When the broth is done heating, add it to the pot along with the salt and pepper. Stir well.
- Increase heat to high, cover and let it come to a simmer. Reduce heat to a moderate simmer.
- Add half of the dill to the pot of soup.
- Put a colander over a bowl and pour in the cans of beets to drain them. Set the liquid aside and do not discard it because you’ll need it soon.
- Put the drained beets into a food processor and process until they’re in small pieces.
- When the potatoes in the pot are fork-tender, add the vinegar and stir. Then add the processed beets, the reserved beet liquid, the peas, and the beans. Heat on high until simmering.
- Stir in the remaining dill. Taste and add more vinegar and black pepper if needed.
- Ladle into bowls and serve with either whipping cream or sour cream on the side for people to add to their bowls of soup.