Monday, October 08, 2007

Borscht Soup

My love affair with soup continues! It's such a comfort food for the breezy autumn days we've been having. When I've been making soups, I've been making enough for a meal and then storing the rest in quart jars in the fridge for a meal later in the week. I was really glad to have this borscht on hand when guests dropped by unannounced this past week-end. I love it when friends are comfortable enough to 'impose' upon your hospitality and to stop by to visit and stay for supper, even when not officially invited. Of course, our friends know that they are always welcome, so unofficially there is always an invite! To me, that's what hospitality is all about.

Although borscht is a favorite family food, this specific recipe was new to me and a definite keeper! It was fast and simple! Once done, though, I realized it was missing a trademark borscht ingredient: beet leaves! I didn't have any on hand, but had intended to add some fresh kale from my garden instead. I'll add it to the notes on my recipe card and add it in next time. I garnished the borscht with some vegan sour cream and a sprig of cilantro. Here's the recipe:

Borscht Soup

6 cups water
6 cups cabbage, chopped
1 carrot, coarsely grated
1 cup onion, chopped
2 cups sweet potatoes, diced
1 medium beet, grated*
1/4 cup ketchup
1 Tbsp. olive oil
1 Tbsp. parsley, dried
1/2 tsp. dill, dried
1 tsp. garlic, minced
1 1/2 cups beans, cooked**
1 bay leaf
2 1/2 tsp. salt
1 - 2 tsp. soy sauce or tamari
2 Tbsp. fresh lemon juice
1/2 tsp. sugar, optional

Place water and vegetables into a large kettle and simmer until soft and tender. Then add ketchup, olive oil, seasonings, and beans. Adjust seasoning to your personal taste. This soup is great the day you make it and even better the next!

*I don't keep raw beets on hand, so used a can of sliced beets instead. I diced them up into pieces before adding to the soup.

**You can use any type you'd like. I used pinto beans.

***If you decide to add beet tops or kale, add it at the very end of the cooking process and cook only until completely wilted.

The Food TV network is featuring soups this month and has some great ideas here


  1. Anonymous6:39 PM

    Ahh look at your lovely bowl of borsch. Perfect with the dollop of sour cream on top. I'll have to make some soon...

  2. Oh I just love borscht, and I'll have to post my recipe sometime too.
    Yours looks delicious.

  3. Your borscht is a little different then mine. I'll have to try yours and compare. Maybe my family will like it better.

  4. Thanks for the recipe. I have always wanted to try making borscht . Just across the border north of here there is a community where Russians settled and they feature this soup at every restaurant. I fell in love with it visiting this area of Canada.

  5. Oh, I am a soup lover, too! Any time, any season! Even hearing my own sips from each spoonful satisfies my soul.

    This recipe looks awesome. I will be clipping and giving this a try!

    Thnx, KJ

  6. Mmmm, I love borscht! It's very popular where I live because there is a very large Russian and Ukrainian population in this area! Thanks for sharing your recipe!

  7. I haven't had the nerve to try Borscht...reading thru this recipe it might be good. The cooler temps have put me in the soup mood too and I made a chicken chowder last night that was a hit around our table.

  8. Question... Do you ever do this in a crockpot?


  9. Oh thank you for this. We had this in Russia with our daughter host family. A simple dish.


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