Borscht is an Eastern European root vegetable stew known for its vibrant purple color and earthy flavors. Many layers of flavor can be found in a bowl of Borscht. Carrots and beets give off a subtle sweetness, the onions and garlic bring their classic homey depth and there are sour notes developed from the addition of green cabbage, fresh lemon juice and lemon zest. Borscht is often garnished with sour cream or greek yogurt that also enhances the unique sourness of this warm, hearty stew.
Let’s get it started…
To get started, you will need 4 beets, 3 carrots, 1 yellow onion, 1 russet potato, a small green cabbage and 3 cloves of garlic.
Begin by peeling and cubing up the potato, onion and carrots. Do the same with the beets, but I highly recommend slipping on a pair of gloves before tackling them. They do stain everything that they come in contact with, so in addition to the gloves and use a silicone cutting board instead of my wooden one.
Thinly slice the cabbage. You will need about 8 ounces or 3 cups of shredded cabbage. Crush 3 cloves of garlic or very finely mince them and we are ready to get started…
Add 1/8 cup of extra virgin olive oil into a large dutch oven or a big soup pot and place it over medium heat. Add the chopped beets, carrots, onions and potatoes along with the shredded cabbage into the pot and mix everything together.
Cook the vegetables for about 15 minutes over medium heat. Stir them every once in a while and once they begin to soften a bit, add the crushed garlic and stir to combine. Allow the garlic to cook for about 60 second and as soon as it becomes really fragrant, add 4 cups of beef stock, 2 cups of vegetable stock and a big pinch of salt and a bit of freshly cracked black pepper. Stir everything to combine and bring the borscht up to a low simmer.
Allow the borscht to simmer for about 30 minutes.
Once the carrots have softened, add 1 teaspoon of lemon zest, the juice from 1 lemon and about 2 tablespoons of finely chopped fresh dill (optional, but highly recommended). Mix to incorporate and taste to see if more salt or pepper is necessary.
A dollop of sour cream or plain great yogurt is the perfect addition to a big warm bowl of borscht. I love sour cream, so I put a small dollop in my bowl and a little more on the side, so I can add a little more if it feels right (who am I kidding? I always add more!)…
This hearty beet stew is just perfect for a crispy cool evening. It is filling and homey and absolutely delicious. The bright vibrant purple color just draws you in. Borscht is one of my all time favorite fall and winter stews and I know you will love it too.
Enjoy!
Borscht
Ingredients
- 4 medium beets, peeled, cubed
- 1 large russet potato, peeled, cubed
- 1 medium yellow onion, diced
- 3 medium carrots, peeled, thin sliced
- 3 cloves of garlic, crushed
- 8 ounces green cabbage, finely shredded
- 1/8 cup extra virgin olive oil
- 4 cups beef stock
- 2 cups vegetable stock
- 1 teaspoon fresh lemon zest
- 1/4 cup fresh lemon juice
- 1/8 cup fresh dill, finely chopped
- salt and black pepper
- sour cream or plain greek yogurt (garnish)
Instructions
- Peel and chop the carrots, beets, potatoes and onion and set them aside
- Add 1/8 cup of olive oil into a large dutch oven or big soup pot and place it over medium heat
- Add the chopped carrots, beets, potatoes and onions and the shredded cabbage into the pot
- Cover the pot and cook the vegetables, stirring occasionally, until they begin to soften (approximately 15 minutes)
- Once the vegetables have softened a bit, add the garlic and let it cook for about 60 seconds, stirring consistently until it is very fragrant
- Add the beef and vegetable stock and stir to combine
- Bring the soup up to a simmer and simmer for 30 minutes
- Once the carrots have softened, add 1 teaspoon of lemon zest, the juice from that lemon and 1/8 cup of finely chopped dill. The dill is optional, but highly recommend
- Stir to combine
- Garnish each bowl of borscht with a scoop of sour cream or greek yogurt and a few extra dill fronds
- Serve hot
