A recipe and instructions for making a simplified, but still delicious, version of Russian beet soup. This borsht can be made with or without meat.
Borsht is a classic, hearty Russian beet soup that also contains potatoes, carrots, and pickles. Traditional borsht can be time-consuming to make. Although borsht is often worth the wait, busy schedules often demand simpler versions of classic recipes that are easy, fast, and delicious. This adaptation of a traditional Russian soup is one such recipe.
Although traditional Russian borsht is made with meat (usually beef or kielbasa), a delicious "shortcut" version of borsht can be made without meat, if so desired, by substituting vegetable, chicken, or beef bouillon cubes for meat in the soup.
This recipe makes 4-5 servings.
Ingredients for Borsht
- 3 or 4 small beets (1 bunch of beets)
- 2 or 3 small potatoes
- 8 or 9 baby carrots
- 1/4 cup diced onion
- 3 tablespoon sweet relish or sliced sweet pickles
- 1 tablespoon butter (salted or unsalted)
- 1 large kielbasa or sweet sausage OR 5 vegetable, chicken, or beef bouillon cubes
- A 3 quart saucepan (with lid)
- A small skillet (8 or 10 inch diameter is sufficient)
- fresh chopped dill (for garnish)
- sour cream (for garnish)
How to Make a Simple Version of Borsht
- Wash and peel the potatoes and beets. Dice these vegetables into about 3/4 inch chunks. Place the vegetables in the 3-quart saucepan and cover with water until the saucepan is filled to within 2 inches of the top of the pan.
- Put the pan on the stove on medium heat and bring to a slow boil. When the mixture begins to bubble, reduce the heat so that a slow boil is maintained, but don't bring to a rolling boil or allow to boil over (as beet juice is very staining).
- While waiting for the beets and potatoes to boil, slice the baby carrots.
- If using the kielbasa or sausage, slice it and place in a small bowl.
- Place the skillet on the stove on medium heat. Melt the butter in the skillet and add the onions when the butter is fully melted and hot. Add the carrots and the sweet relish or sliced pickles, stirring to prevent sticking. (The vinegar in the relish and pickles helps preserve the bright red color of the beets, giving borsht its distinctive hue). Cook until the onions are translucent. (If using the kielbasa or sausage, add the sliced meat as well and cook until the juices run clear).
- When the beets and potatoes are tender (they should be easily pierced with a fork), reduce the heat to a simmer and add the onion, carrots, and relish (and sausage, if included) to the saucepan. If no sausage or kielbasa is being used, adding vegetable, beef, or chicken bouillon cubes will add depth to the flavor of the soup.
- Simmer until flavors have mingled and carrots are tender (but not mushy).
- Serve with fresh dill or sour cream (or both) for garnish.
- Enjoy!
The copyright of the article Easy Russian Borsht Recipe in Dinner Recipes is owned by Molly Markey. Permission to republish Easy Russian Borsht Recipe in print or online must be granted by the author in writing.
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