|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 3g||9%|
|Total Sugars 4g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Technically, borscht is any stew-type of soup. The best-known kind in the U.S., however, is made with beets and is a brilliant red color. This beet borscht includes cabbage as well; it is packed with roasted red beets, onions, cabbage, and white beans—a perfect stew for making it through a cold winter night. Homemade chicken stock adds a depth of flavor missing in canned varieties, but this soup is tasty even when made with plain old water for a delicious vegetarian version.
This recipe makes enough for a crowd but also freezes extremely well and is a treat to pull out of the freezer and heat up after a long day's work. It is particularly satisfying to devour on a snowy or rainy night.
Enjoy it with some homemade rye or pumpernickel bread, perfect for dipping chunks into the soup.
1 cup dried cannellini beans (or other small white beans)
6 large beets
2 tablespoons olive oil(or vegetable oil or butter)
2 medium onions, halved and thinly sliced
1 teaspoon kosher salt
3 cloves garlic, minced, optional
1 head green, Savoy, or Napa cabbage, cored and thinly sliced or shredded
2 teaspoons caraway seeds
8 cups chicken broth (or beef or vegetable broth)
Lemon juice, to taste, optional
Fresh dill, chopped, for garnish
Gather the ingredients.
Put beans in a large pot and add cold water to cover generously. Bring to a boil, cover, turn off heat, and let sit 1 hour.
Drain and return beans to pot. Cover again with cold water, bring to a boil, reduce heat to keep a simmer, and cook until beans are tender to the bite, about 20 minutes. Drain beans and set aside.
Meanwhile, preheat oven to 350 F. Wrap beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes. Let beets sit until cool enough to handle.
Peel beets (their skins should slip off easily after being roasted) and grate them on the large-hole side of a box grater. NOTE: Your fingers may get a little red, so wear gloves if you want to avoid stained hands. Set aside.
In a large pot over medium-high heat add oil, onions, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes.
Add garlic, if using, and cook until fragrant, about 1 minute.
Add cabbage, stir to combine, and cook, stirring occasionally, until cabbage wilts, 3 to 5 minutes.
Add caraway seeds and grated beets. Stir to combine.
Add broth and bring to a boil; reduce heat to maintain a steady simmer, add beans, and cook until vegetables are tender and flavors blend, 15 to 20 minutes. Add salt and lemon juice, if using, to taste. Serve hot, with a dollop of yogurt or sour cream and a sprinkle of dill, if you like.
How to Store and Freeze Beef Borscht
- This soup will last in the fridge for up to three days in an airtight container.
- You can also freeze this borscht soup in a freezer-safe container—making sure you leave some headspace—for up to two months.