Quick and Easy Borscht Soup Recipe

Image: Borscht Soup Recipe

Quick and easy as borscht! This is my favorite borscht soup recipe ever! If your time is restricted, this is the borscht recipe for you.

Homemade Borscht

Lets face it, there is time involved with making borscht but it is so worth the effort! I used to have a couple of recipes that I liked to make but they would take me all day. Now, with this modified version, I can have all the veggies in the pot and the soup simmering in just over an hour and a half. You gotta love that! And you will if you give it a try.

Borscht is a Nutritional Powerhouse

The perfect time of year to make this nutritional powerhouse is in July / August when all the fresh veggies are in your garden or available in markets! I use lots of fresh, dried or frozen dill in this warming old-fashioned soup. I love my herb garden !

Note: This recipe makes a very large pot of soup and it freezes beautifully if you have any left!

Borscht Soup Recipe

Ingredients
  • 10 cups water
  • 1 carton, organic vegetable broth
  • 1 (28oz) large can diced tomatoes
  • 2 tsp salt (to taste)
  • 7 medium size potatoes, (peel and cut in half)
  • 5 large carrots (chop 2 and grate 3)
  • 2 medium sized beets (1 peeled and 1 peeled and grated)
  • 1 small, 1 medium onion, diced
  • 1 cabbage, shredded or chopped thin
  • 2/3- cup butter
  • 1 small can (7oz) tomato sauce
  • 2 Roma tomatoes, diced
  • 1 small green pepper, chopped small
  • 1 /2 cup (preferably fresh), frozen or dried dill
  • 3/4 cup carton half and half cream
  • Optional: 1/2 cup fresh yellow beans cut in pieces, (I do this when they are in season.) Make sure you have sour cream to put a dollop on each bowl!
Preparation

First:

  1. Pour water and vegetable broth into a large soup pot.
  2. Add 1/2 the can of tomatoes and salt, bring to a boil.
  3. Add 1 peeled beet.
  4. Drop in 5 medium sized potatoes, peeled and cut in half.
  5. Let this simmer while potatoes and beet cook.
  6. Remove potatoes when tender and add 2 tbsp butter and 1/4 cup cream to potatoes, mash until creamy, set aside.
  7. Remove beet and discard.
  8. Add 2 raw potatoes diced and yellow beans (if using)
  9. Add 2 carrots, sliced, and 1 small onion, chopped.

Next:

  1. In a large frying pan, melt 1/4 cup butter.
  2. Add medium onion, and remaining tomatoes, simmer 3 minutes until thicken a bit then add to soup pot.
  3. Melt 1/3 cup butter in same fry pan and add 1/2 of the cabbage, sliced thin, 3 grated carrots and 1 small grated beet. Sprinkle with salt.
  4. Saute this mixture until cabbage is tender but not brown and add to soup pot.
  5. Add 3 more cups of raw grated or sliced thin cabbage to soup pot.
  6. Add 2 diced Roma tomatoes and small diced green pepper.
  7. Add tomato sauce.
  8. Add dill.
  9. Add mashed potato mixture.
  10. Simmer lightly for 10 minutes.
  11. Add 1/2 cup, do not boil after adding cream!
  12. Serve with fresh grated pepper, sour cream and more fresh dill.

Prep time: 120 min.
Cook time: 60 min.
Serves: The Whole Family
Eat Healthy,Live Long and Mangia!

For more on eating healthy, I find The Health Benefits Times very informative.

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