Olga'S Borscht (Beet Soup) Recipe

Name: Olga'S Borscht (Beet Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SOUP; 2-3 tablespoons vegetable oil; 2 cups coarsely chopped green cabbage - about 1/4 of a large head; 3 medium-large carrots - cut into 1/2-inch dice; 2 medium-large potatoes - peeled and cut into 1/2-inch dice; 1 large onion - diced; 5 large cloves garlic - minced; 5 cups vegetable stock/broth; 1 28 oz. can tomatoes with juice - tomatoes coarsely chopped; 4 medium beets - peeled and cut into 1/2-inch dice; beet tops/greens - stems removed, halved lengthwise and cut crosswise into 1/2-inch-wide ribbons (about 2 cups packed); 1 teaspoon salt; 3/4 teaspoon ground cloves; 1 bay leaf; 1 tablespoon sugar; 1/2 cup fresh minced dill; juice and fine zest of 1 large lemon; fresh ground pepper to taste; additional salt to taste; GARNISH; sour cream; additional minced fresh dill; additional fine lemon zest

Servings: persons

SOUP
2-3 tablespoons vegetable oil
2 cups coarsely chopped green cabbage - about 1/4 of a large head
3 medium-large carrots - cut into 1/2-inch dice
2 medium-large potatoes - peeled and cut into 1/2-inch dice
1 large onion - diced
5 large cloves garlic - minced
5 cups vegetable stock/broth
1 28 oz. can tomatoes with juice - tomatoes coarsely chopped
4 medium beets - peeled and cut into 1/2-inch dice
beet tops/greens - stems removed, halved lengthwise and cut crosswise into 1/2-inch-wide ribbons (about 2 cups packed)
1 teaspoon salt
3/4 teaspoon ground cloves
1 bay leaf
1 tablespoon sugar
1/2 cup fresh minced dill
juice and fine zest of 1 large lemon
fresh ground pepper to taste
additional salt to taste
GARNISH
sour cream
additional minced fresh dill
additional fine lemon zest

1
Heat oil in a stock pot over medium-high heat. Add cabbage, carrots, potatoes, onion and garlic, and cook for 5 minutes or until vegetables are beginning to soften, stirring often. Add vegetable stock, tomatoes and juice, beets, beet tops, salt, cloves, bay leaf and sugar. Bring to a quick simmer, reduce heat to low, cover and simmer gently for 45-60 minutes, stirring occasionally, until beets are very tender. Remove from heat and discard bay leaf. Using caution, puree 3 cups of soup in a blender until smooth, 1 cup at at time, placing puree in a separate bowl. Add puree to remaining soup in pot and stir well to incorporate. Reheat soup just until steaming hot and do not allow to boil. Remove from heat, add dill, lemon juice/zest, salt and pepper to taste, and stir well to blend. Ladle soup into warmed bowls, top with a generous dollop of sour cream sprinkled with dill and lemon zest.
2
Notes:
3
- recipe may be easily halved
4
- soup freezes well and keeps 3 months
5
- fresh spinach may be used in lieu of beet tops
6
- requires considerable chopping time, so best to prep all veggies prior to beginning cooking process

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: SOUP, 2-3 tablespoons vegetable oil, 2 cups coarsely chopped green cabbage - about 1/4 of a large head, 3 medium-large carrots - cut into 1/2-inch dice, and more.

Yes, Olga'S Borscht (Beet Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olga'S Borscht (Beet Soup)

How did you like this recipe?

Frequently Asked Questions