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    Home » Recipes » Recipes

    Country Style Borscht

    August 30, 2015 by Laureen King

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    This classic recipe for Country Style Borscht tastes just like the borscht Grandma made. This beet soup is so flavourful and a family favourite soup recipe.

    country style borscht

    To make delicious Country Style Borscht be sure to start with garden fresh simple ingredients of red beets, cabbage, carrots and potatoes. The Homemade Chicken Stock I used in this recipe made this soup even tastier. You can use store bought, but homemade stock is easy to make and loaded with flavor. 

    homemade chicken stock

    Ukrainian Borscht is considered to be the original recipe for traditional borscht but over the years there have been many adaptations to this delightful beet soup. Some recipes include meat or bone marrow, poultry or even beans. My favourite recipe is meatless prepared with chicken stock and loaded with fresh beets, cabbage, carrots and potatoes. Fresh dill is a must to add sensational flavour to this soup.

    country style borscht

    Borscht is super healthy and nutritious and this meatless version is so hearty!

    Country Style Borscht

    Laureen King
    Country Style Borscht is made with garden fresh produce. Tastes just like Grandma made!
    4.86 from 7 votes
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    Prep Time 15 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 30 mins
    Course Dinner, Soup
    Cuisine American
    Servings 8
    Calories 274 kcal

    Ingredients
      

    • 5 cups red beets cubed
    • ½ medium green cabbage shredded
    • 1 ½ cups diced carrots
    • 3 cups potatoes cubed
    • 1 cup onion finely diced
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 6 tablespoon tomato paste
    • 8 cups chicken stock
    • 2 bay leaves
    • 1 tablespoon sugar
    • 2 tablespoon white vinegar
    • ¼ cup fresh dill chopped
    • ½ teaspoon fresh ground pepper
    • ½ teaspoon kosher salt
    • ½ cup sour cream

    Instructions
     

    • In large soup pot heat olive oil and butter.
    • Add beets, cabbage, carrots, potatoes and onions, sauté until tender, about 15 minutes.
    • Stir in tomato paste and chicken stock.
    • Add bay leaves.
    • Season with salt and pepper. Taste to season as amount of salt used can vary depending on how salty broth is.
    • Bring to boil, then reduce heat to low.
    • Cover and simmer for 1 hour.
    • Add sugar, vinegar and dill.
    • Simmer for additional 15 minutes.
    • Serve with dollop of sour cream.

    Nutrition

    Calories: 274kcalCarbohydrates: 38gProtein: 12gFat: 9gSaturated Fat: 4gCholesterol: 18mgSodium: 710mgPotassium: 1209mgFiber: 7gSugar: 17gVitamin A: 4530IUVitamin C: 41.3mgCalcium: 103mgIron: 4.6mg
    Keyword borscht, beet soup, soup
    Tried this recipe?Let us know how it was!

    Country Style Borscht

    If you enjoy this recipe, please remember to come back to rate it and add it to your pinterest boards.

    Country Style Borscht

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    Reader Interactions

    Comments

    1. Nagi@RecipeTinEats

      September 12, 2015 at 5:55 pm

      5 stars
      The colour is just so gorgeous it's irresistible! I love that you've share a classic country-style version!

      Reply
      • Laureen King

        September 12, 2015 at 10:18 pm

        Thank you Nagi.

        Reply
    2. Elizabeth Crawford

      October 16, 2015 at 7:13 am

      Delicious, simple and healthy! Great late summer and fall recipe. Thanks!

      Reply
      • Laureen King

        October 16, 2015 at 8:02 am

        Your welcome Elizabeth.

        Reply
    3. Dave Phillips

      November 05, 2015 at 6:38 pm

      Hi, Laureen. I've never cooked borsht soup before but my wife has been bugging me to give it a try. We both love beets! I do pretty well all the cooking. Perhaps this is a really naive question - do you peel the beets before cutting them up? Thanks. Looks delicious!

      Reply
      • Laureen King

        November 06, 2015 at 7:55 am

        Hi Dave, wonderful that you cook, I do wish my hubby did some, Yes you do peel the beets.

        Reply
        • Laurie

          February 10, 2019 at 5:25 pm

          You can boil in water for awhile so you can just peel the skin off first. Just like making pickled beets. Or, Ijustuse a peeler and cut up with a very sharp knife.

          Reply
          • Kendra

            October 01, 2020 at 8:03 pm

            I have a dedicated vegetable scrubbie now. Insteadof peeling the beets I just scrub the outer skin until the rough/brownish parts are gone. Rationale is that the skin has tons of nutrients and it is quicker/easier than peeling them. Just don’t use the scrubbie for cleaning dishes etc.

            Reply
            • Laureen King

              October 07, 2020 at 8:28 am

              thanks for the great tip Kendra.

    4. Pamela

      February 06, 2016 at 4:34 pm

      I like it better without the sugar( personal preference) and next time think I will also leave out the potato; but very nice recipe very similar to a fave from an elderly Ukraninn friend's! ?

      Reply
      • Laureen King

        February 06, 2016 at 5:05 pm

        Adapting a recipe to your liking is the way to go with any recipe 🙂

        Reply
    5. Christina Z

      March 12, 2017 at 3:47 pm

      I love this recipe so much! This is the third time I am making this soup and it is almost exactly like my mother's (she uses beef and beef stock in hers). I also love to add garlic, but otherwise this is very much a true Russian borscht as well! Thanks for sharing!

      Reply
      • Laureen King

        March 12, 2017 at 4:07 pm

        Thank you Christina, that's quite a compliment to be almost like your Mother's. I love recipes that bring back special memories 🙂

        Reply
    6. Bern

      September 03, 2021 at 1:33 pm

      I used this recipe every fall for my fresh beets and fresh produce from friends. I can't tell you how amazing it is!! I don't like cabbage so I omit that but everything else is as is. I also half way cook the beets so I don't have to peel them!! Enjoy

      Reply
    7. Marilyn

      November 12, 2021 at 10:33 am

      5 stars
      Excellent soup, made exactly the way you have it. I think the potatoes melt the flavours together.

      Reply
    8. Gunars

      May 25, 2022 at 4:36 am

      5 stars
      Simple and delicious, I use heavy surgical gloves and peel beets with a pairing knife, cut up on glass cutting board for easy clean up. I always put in extra cabbage and beets and my family and friends love this meal. I also cook any meet I want to use separately and adding at the end so it doesn't overpower the fantastic beet taste.

      Reply

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    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! about me!

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