|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, plus more to taste
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
Plain yogurt, sour cream, or crème fraîche, for garnish
Fresh dill, chopped, for garnish
Steps to Make It
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.