Authentic Russian Beet Borscht
Delve into the rich culinary tradition of Eastern Europe with our Authentic Russian Beet Borscht, inspired by Chef Roza Gorenuk of the famed Russian Palace Restaurant in Chicago. This vibrant and hearty soup features sweet, earthy beets paired with crunchy carrots, tender cabbage, and creamy potatoes, brought to life with a hint of tomato and the freshness of lemon juice. A delightful balance of flavors, this borscht not only warms the soul but also nourishes the body. Enjoy it with a dollop of sour cream and a sprinkle of fresh dill for a truly classic experience.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
vegetable oil
1 tablespoon (Used for sautéing)
onions
1 1/2 cups (finely chopped (1 large onion))
beets
5 medium (peeled and julienned)
carrot
1/2 cup (chopped (1 small carrot))
tomato paste
5 teaspoons (added to the sautéed vegetables)
chicken stock
16 cups (used as the soup base)
potatoes
2 large (peeled and cubed)
cabbage
1 medium head (finely chopped)
green bell pepper
1 cup (chopped)
sugar
3 tablespoons (added for sweetness)
lemon juice
1/3 cup (freshly squeezed)
salt
1 teaspoon (to taste)
ground black pepper
1/2 teaspoon (to taste)
garlic
1 clove (minced)
fresh dill
1 teaspoon (chopped)
Instructions
1
Begin by peeling and julienning the beets until you have approximately 4 cups.
2
Next, peel and cube the potatoes to measure about 2-1/2 cups.
3
Finely chop the cabbage to obtain around 6 cups.
4
In a large skillet, heat the vegetable oil over medium-high heat.
5
Add the finely chopped onion and sauté until it becomes golden brown, approximately 5 to 7 minutes.
6
Incorporate the julienned beets and chopped carrots into the skillet, and sauté for an additional 10 minutes, stirring frequently to prevent sticking.
7
Once the mixture is well-cooked, stir in the tomato paste and remove the skillet from the heat. Set this mixture aside.
8
In a large stock pot, bring 16 cups of chicken stock to a rolling boil over high heat.
9
Introduce the cubed potatoes to the boiling stock and let them cook for 3 minutes.
10
Add the chopped cabbage to the pot, continuing to boil for another 5 minutes until the cabbage is just tender.
11
Carefully fold in the reserved beet and tomato paste mixture, chopped green bell pepper, sugar, fresh lemon juice, salt, and black pepper.
12
Lower the heat and let the soup simmer for 15 minutes, allowing all the flavors to meld beautifully.
13
After simmering, remove the pot from heat and stir in the minced garlic and chopped dill for a fresh finish.
14
Serve the borscht hot, optionally garnished with a dollop of sour cream and extra dill for added flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Russian Beet Borscht?
Authentic Russian Beet Borscht is a vibrant and hearty Eastern European soup made with earthy beets, carrots, cabbage, and potatoes, balanced with tomato and fresh lemon juice.
Who inspired this specific borscht recipe?
This recipe was inspired by Chef Roza Gorenuk of the famed Russian Palace Restaurant in Chicago.
How many beets are required for this recipe?
You need 5 medium beets, which should be peeled and julienned to measure approximately 4 cups.
How should the potatoes be prepared?
The recipe calls for 2 large potatoes that are peeled and cubed to measure about 2-1/2 cups.
How much cabbage is needed for the soup?
You will need 1 medium head of cabbage, finely chopped to obtain around 6 cups.
What type of oil should be used for sautéing?
One tablespoon of vegetable oil is used to sauté the onions and vegetables.
How long do you sauté the onions?
The onions should be sautéed over medium-high heat for approximately 5 to 7 minutes until they become golden brown.
When do you add the tomato paste?
The tomato paste is stirred into the beet and carrot mixture after they have sautéed for 10 minutes, just before removing the skillet from the heat.
How much chicken stock is used as the soup base?
The recipe requires 16 cups of chicken stock.
How long do the potatoes need to cook in the stock?
Once the stock is at a rolling boil, add the potatoes and let them cook for 3 minutes.
When should the cabbage be added to the pot?
Add the cabbage after the potatoes have cooked for 3 minutes, then boil for an additional 5 minutes until the cabbage is just tender.
What ingredients are folded into the soup after the cabbage is cooked?
Fold in the reserved beet and tomato paste mixture, chopped green bell pepper, sugar, fresh lemon juice, salt, and black pepper.
How long should the borscht simmer?
The soup should simmer for 15 minutes to allow all the flavors to meld together.
When are the garlic and dill added?
The minced garlic and chopped dill are stirred in after the pot has been removed from the heat at the very end.
What are the recommended garnishes for serving?
Serve the borscht hot with a dollop of sour cream and a sprinkle of extra fresh dill.
How much sugar is in this recipe?
The recipe includes 3 tablespoons of sugar for a touch of sweetness.
What kind of pepper is used in the soup?
The recipe calls for 1 cup of chopped green bell pepper and 1/2 teaspoon of ground black pepper.
How much lemon juice is required?
You will need 1/3 cup of freshly squeezed lemon juice.
How many carrots are used?
One small carrot is used, which should be chopped to measure about 1/2 cup.
How much tomato paste is needed?
The recipe uses 5 teaspoons of tomato paste.
How much salt is added to the borscht?
One teaspoon of salt is recommended, though it can be adjusted to taste.
How much garlic is used for the fresh finish?
The recipe calls for 1 clove of minced garlic.
What is the total number of ingredients in this recipe?
There are 15 ingredients listed for this Authentic Russian Beet Borscht.
What tags are associated with this recipe?
Tags include borscht, vegetable soup, russian cuisine, beet soup, eastern european recipes, healthy recipes, and comfort food.
What is the first step in preparing the vegetables?
The first step is peeling and julienning the beets until you have approximately 4 cups.
Do you sauté the cabbage?
No, the cabbage is added directly to the boiling chicken stock rather than being sautéed.
Is the soup served hot or cold?
This specific recipe is intended to be served hot.
How much onion is needed?
You need 1 1/2 cups of finely chopped onions, which is typically one large onion.
What is the texture of the beets in the soup?
The beets are julienned, providing a long, thin matchstick texture.
Can I add extra dill?
Yes, the recipe suggests adding extra dill as a garnish for added flavor.