Borscht Soup

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The first time I ever had borscht was when I traveled to Russia to climb Mount Elbrus. I fell in love with it, and I’ve been making this recipe since! This is great to make when your gardens are producing lots of beets.

Borscht

Ingredients

  • 3 medium beets, peeled and shredded

  • 3 carrots, peeled and shredded

  • 3 medium potatoes, peeled and cubed

  • 1 medium onion, chopped

  • ½ medium head cabbage, cored and shredded

  • 3 cloves of garlic

  • 1 Tbsp olive oil, divided

  • 8 cups vegetable broth + 2 cups water

  • 1 (6 oz.) can of tomato paste

  • 1 Tbsp chopped fresh parsley for garnish (optional)

Instructions:

  1. Fill a large pot with the vegetable broth and water, and bring to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage.

  2. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Transfer to the pot. Add the raw garlic and tomato paste to the soup, cover and turn off the heat. Let stand for 5 minutes.

  3. Ladle into serving bowls, and garnish with fresh parsley if desired.

Borscht