Country Style Borscht is a classic recipe that tastes just like the borscht Grandma used to make. This meatless recipe is one of my favourite soup recipes.
How to make delicious Country Style Borscht that tastes just like Grandma’s recipe – start with garden fresh simple ingredients of red beets, cabbage, carrots and potatoes. I used my Homemade Chicken Stock, which added even more incredible flavour to this soup.
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.
Want to make it super healthy, adapt it and eliminate the sugar and use non-fat sour cream.
Country Style Borscht
Ingredients
- 5 cups red beets cubed
- 1/2 medium green cabbage shredded
- 1 1/2 cups diced carrots
- 3 cups potatoes cubed
- 1 cup onion finely diced
- 1 tbsp olive oil
- 1 tbsp butter
- 6 tbsp tomato paste
- 8 cups chicken stock
- 2 bay leaves
- 1 tbsp sugar
- 2 tbsp white vinegar
- 1/4 cup fresh dill chopped
- 1/2 tsp fresh ground pepper
- 1/2 tsp kosher salt
- 1/2 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.
The colour is just so gorgeous it’s irresistible! I love that you’ve share a classic country-style version!
Thank you Nagi.
Delicious, simple and healthy! Great late summer and fall recipe. Thanks!
Your welcome Elizabeth.
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!
Hi Dave, wonderful that you cook, I do wish my hubby did some, Yes you do peel the beets.
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.
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! ?
Adapting a recipe to your liking is the way to go with any recipe 🙂
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!
Thank you Christina, that’s quite a compliment to be almost like your Mother’s. I love recipes that bring back special memories 🙂