Come on in and make yourself comfortable! Today we’re making a Southern spin on a classic that’s close to my heart. Borscht, or beet soup, always takes me back to my grandma’s kitchen, where something was always simmering on the stove and everything was made with care. This flavorful soup is just the thing for a cozy evening at home with the people you love.
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This Borscht recipe isn’t just a meal; it’s a hug in a bowl, a taste of tradition, and a reminder of simpler times. Get ready to experience the warmth and richness of Southern hospitality with every delicious spoonful.
A Southern food classic
Southern food, for me, is more than just ingredients and recipes; it’s a feeling. It’s the aroma of biscuits baking on a Sunday morning, the laughter shared around a crowded dinner table, and the comfort of a dish made with love.
Those moments, steeped in good food and family, shaped my understanding of what true comfort means. It’s a beautiful connection to my roots and a tradition I cherish deeply.
Ingredients
How to make Borscht (Beet Soup)
First, you’ll combine the broth with the main vegetables and seasonings in a large pot and bring it to a simmer. Meanwhile, you’ll sauté some aromatic vegetables in a separate skillet until they are nice and soft.
Then, you’ll add these sautéed vegetables to the simmering soup along with the cabbage. Finally, you’ll finish the soup with a touch of vinegar and season it to your liking before serving it hot with your favorite garnishes.
Serving suggestions
Serve this delicious Borscht hot, perhaps with a dollop of sour cream and a sprinkle of fresh dill on top. It’s wonderful as a comforting meal all on its own, especially with a side of crusty bread for dipping.
You can also pair it with a simple green salad for a complete and satisfying supper. It’s truly a flexible dish that works for a weeknight dinner or a special gathering.
Storage tips
You can store any leftover Borscht in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium heat until it’s hot, or microwave individual portions. This soup tastes even better the next day as the flavors have more time to meld together.
Southern farewell
This Borscht recipe holds a special place in my heart because it reminds me of the simple joys of home and family. It’s a dish that brings people together, offering warmth and nourishment in every bowl. I hope you give it a try and create your own cherished memories around your table. Happy cooking, y’all!
Borscht (Beet Soup)
Equipment
- Large soup pot
- Medium Skillet
- Cutting board and knife
- Box grater
- Vegetable peeler
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Ladle
Ingredients
- 6 cups beef broth
- 2 medium beets peeled and grated
- 3 medium potatoes peeled and cut into 2-inch chunks
- 2 medium carrots grated
- ½ cup diced onion
- 2 cloves garlic minced
- 1 bay leaf
- 1 tablespoon tomato paste
- ½ small green cabbage cored and thinly sliced (about 4 cups sliced cabbage)
- 1 teaspoon white vinegar
- Salt and pepper
- Sour cream & dill garnish
Instructions
- First things first, get all your ingredients ready on your counter. This makes the cooking process so much smoother and more enjoyable.
- Pour the 6 cups of beef broth into a large soup pot. Add the 2 peeled and grated medium beets, 3 peeled and cut 2-inch chunks of medium potatoes, 1 tablespoon of tomato paste, a pinch of salt, and the bay leaf. Bring this mixture to a boil. Once it’s boiling, reduce the heat to a simmer.
- Grab a skillet and heat 1 tablespoon of vegetable oil over medium-low heat. Add the 2 grated medium carrots and ½ cup of diced onion to the pan. Cook them for 7-10 minutes, stirring occasionally, until they are soft and slightly golden.
- Now, add the 2 minced garlic cloves to the skillet with the carrots and onions. Stir for just 30 seconds until you can smell that lovely garlic aroma. Be careful not to burn it!
- Carefully transfer the cooked carrots, onions, and garlic from the skillet into your soup pot. Stir in the ½ small cored and thinly sliced green cabbage (about 4 cups). Continue cooking the soup for another 15 minutes, or until the cabbage is tender but still has a bit of bite.
- Stir in 1 teaspoon of white vinegar. This really brightens up the flavors! Taste the soup and add more salt and pepper as needed until it’s just right for you.
- Ladle the hot Borscht into bowls. If you like, spoon a dollop of sour cream on top and sprinkle with fresh dill for a beautiful and delicious finish. Enjoy this comforting soup!
