This delicious winter soup can be served up as a light broth or turned into a meal with the addition of boiled potatoes! Popular around the world, it goes by many names... Borscht in English, Barszcz in Polish, Borsht in Yiddish, Boršč in Czech and so on. As you might have guessed, there are hundreds of ways to prepare this classic soup, and unless you already have a family recipe, this simple version is the perfect starting point for creating one!
- 4 Medium to Large Beets (1.5-2lbs)
- 1 Cooking Onion
- 3 Thin Skinned Potatoes
- 4 Cups Vegetable Broth (or the appropriate amount of veggie bullion cubes + water)
- Juice of 1/2 Lemon or 2 tsp White Vinegar
- Salt + Pepper to Taste
- Dried Dill or Finely Chopped Fresh Dill, if Desired
You can start by washing and peeling those beets! If you have a Raw Rutes Vegetable Shredder put it to work, slicing up those beets into razor thin slices. For an even more authentic version of this soup, you can dice up some of the beet stems (but not the leaves) and incorporate them into the soup too.
Coarsely chop the onion up into a couple big pieces. You'll remove this after cooking.
Combine the beets, onion and vegetable broth in a saucepan. Bring to a boil, reduce the heat and simmer it, covered, for 30 minutes.
If you'll be serving the soup with potatoes, peel the potatoes and cover them with water in a separate sauce pan. Boil for 15-20 minutes or until tender. Drain them and set aside.
When the soup has simmered around 30 minutes and the beets are tender, remove the onion, keep the beets. Add the lemon juice or vinegar and salt and pepper to taste. From this point forward there's no need to keep boiling the soup. Additional boiling of the soup will cause it to lose it's vibrant color.
To serve, ladle into bowls and if you're going for the potato route, break up some potato pieces with a fork and add them to each soup bowl. Top with dill for a little extra Old World flair.