Published: · Modified: by Cathy Brak · This post may contain paid links
Home » Recipes by Course » Side Dishes
Jump to Recipe
Borscht is a warm, comforting bowl of goodness to enjoy on a cool, winter day. This is the recipe I've been making for my family for years.
Jump to:
- Introduction to Borscht
- Russian Foods
- Borscht Broth
- Cashew Yogurt
- Recipe
Introduction to Borscht
One of my major assignments when I was in high school home economics class was to plan, prepare, and serve a complete meal from a foreign country to my entire class! Each student had to choose a different country. As you can imagine, the easiest countries were snapped up quickly! This was back in the days of the Soviet Union, and I remember my teacher expressing her sympathies that I got suck with Russia.
What she didn't know at first was that I had a little advantage. A friend, and wife of my father's cousin, had immigrated from Russia. She told me verbally how to make her borscht recipe. This must have been my first introduction to bay leaves. I distinctly remember asking her to repeat bay leaf a couple of times. I had probably never heard of it before, and with her accent I had no idea what she was saying. Awkward. So now, whenever I reach for a bay leaf, I think of our dear friend.
As is often the case with favourite recipes, this one has evolved over the years I've been making it. I hope you'll appreciate my current delicious, simplified vegan version!
Russian Foods
The other day while I was going through some old recipes, I actually came across my high school notes with my original Borsch recipe. Apparently I also served a sauerkraut dish with bacon and onions, rye bread, and apple torte. Other Russian dishes are beef stroganoff, mushroom gravy, cabbage rolls, and babka, a round loaf of bread.
Borscht Broth
As with any broth-based soup recipe, using good quality broth or stock is vital. It's not difficult to make your own. You just need to allow some time. I make the easiest stock ever. I simply fill a pot with chicken or beef bones, cover them with water, add a spoonful each of salt and vinegar, bring to a boil, and simmer for several hours. You can do the same thing with an assortment of chopped vegetables to make a vegan broth. In that case, you don't need the vinegar.
Cashew Yogurt
Borscht would typically be topped off with a dollop of sour cream. For this dairy free, vegan version, I actually prefer my Cashew Yogurt on it. You'll notice that the nutrition facts for each are listed separately below.
Recipe
Borscht
Borscht is a warm, comforting bowl of goodness to enjoy on a cool, winter day.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American, Canadian
Diet: Gluten Free
Keyword: beets, gluten free soup
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Servings: 8 people
Calories: 96kcal
Author: Cathy
Ingredients
- 4 cups vegetable broth (for vegan) or bone stock
- 4 medium beets peeled and cubed
- 2 medium carrots chopped (1 cup)
- 1 medium yellow cooking onion chopped
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ small head cabbage shredded (3 cups)
- 1 28- ounce can diced tomatoes
- ½ cup cashew yogurt for topping
Instructions
In a 4-quart Dutch oven, combine broth, beets, carrots, onion, bay leaf, vinegar, honey, salt, and pepper. Bring to boiling. Reduce heat; cover and simmer for 40 minutes.
Stir in cabbage and undrained tomatoes.
Cover and cook 30 to 35 minutes more or until vegetables are tender.
Remove bay leaf.
Puree with an immersion blender, if desired.
Garnish with a dollop of cashew yogurt to serve.
Nutrition
Serving: 1serving | Calories: 96kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 962mg | Potassium: 495mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2989IU | Vitamin C: 34mg | Calcium: 70mg | Iron: 2mg
Save or share this post:
Share on PinterestShare on FacebookShare on X (Twitter)
More Side Dishes
- Sautéed Green Beans with Almonds
- How to Cook Red Lentils
- Instant Pot Beets
- Grilled Asparagus in Foil
Reader Interactions
Comments
Margaret@Kitchen Frau says
Your story reminded me of my high school project (a few decades ago!!) too. I cooked a meal for my science class of foraged wild foods. Fun memories. Your borscht looks beautiful; I like your idea of pureeing it for a totally different look - very elegant. I can see serving it as a first course for a dinner party.
Reply
Cathy says
Foraged wild foods was an adventurous meal for high school!
Reply
Mira Richard-Fioramore says
I had a Russian friend in high school who once ordered borscht at a restaurant and I had no idea what it was!
It's nice that you recreate it!Reply
Cathy says
I wouldn't have known what it was either before I started researching for this project!
Reply
Tatiana says
Every family in Russia has their own borscht (борщ) secrets 🙂 I never added honey or stewed tomatoes before, but would love to try next time!
Reply
Cathy says
I'd be interested in the version without tomatoes!
Reply
Leslie-Anne says
I love that you still had your high school notes! That must have been a blast to look back on! Do you remember your meal going well? I don't remember so many things from those years - I'd love to have such a vivid recollection!
Reply
Cathy says
I really don't remember the presentation, only the preparation. I hope it went well!
Reply
Emily @ Recipes to Nourish says
Oh yum, this is such a special soup. I LOVE that you included the cashew yogurt, such a nice dairy-free alternative to sour cream (because you really can't have Borscht without that creamy goodness on top - so classic and perfect). This looks so good!
Reply
Cathy says
I agree. It needs the topping to be complete!
Reply
Colleen says
I am a big fan of borscht! I grew up eating Doukabour borscht which is a little different but just as good. I love the colour of this soup and your photos are gorgeous!
Reply
Cathy says
Thank you, Colleen! I must try Doukabour borscht sometime.
Reply
Yang says
I love borscht so much we make them in the winter time! My kids love beets, it's a great way to get them eat a lot of veggies. Thank you for sharing your recipe!
Reply
Cathy says
It's great that your kids love beets! Thanks for stopping by.
Reply
Carrie | Clean Eating Kitchen says
I used to live near a Russian restaurant and had borscht at least once a week - I really miss it! Will be giving this a go!
Reply
Cathy says
Wonderful! I hope you enjoy my simple version of borscht.
Reply
Monique says
I like the look of your simplified borscht! So many wonderful veggies and I'm amazed at how simple the method is! Will have to give this a go.
Reply
Cathy says
Thanks, Monique! One of my goals is to simplify good foods.
Reply
Tessa Simpson says
I have never had borscht...I am super curious about it! I absolutely love that vibrant color!
Reply
Cathy says
I hope you try it! This one is really simple.
Reply
Yvonne says
I have never had borscht before and my husband is part Russian. I should try this out.
Reply
Cathy says
I hope your husband would approve of my borscht.
Reply
Megan Stevens says
All of the Russian recipes you found sound so lovely. I am half Russian and feel close to these foods. Beautiful borscht!
Reply
Cathy says
Thank you, Megan! That means a lot to me considering your Russian heritage.
Reply
Christina Shoemaker says
I love the simplicity of this dish and that color is so pretty!! I also really enjoyed your history with making it! I'm adding it to my list of dishes I want to try!
Reply
Cathy says
I hope you do!
Reply
linda spiker says
I have never tried Borscht! it looks lovely!
Reply
Cathy says
Oh, you must try it sometime!
Reply
Jean says
I still never tried borscht before and I love beets so I think I need to make this recipe soon. Especially when it’s rhis easy to make!
Reply
Cathy says
I agree!
Reply
Lindsey Dietz says
I've never had borscht! But that cashew cream on the top looks divine!
Reply
Cathy says
That cashew cream/yogurt is great with all sorts of things!
Reply
Renee says
Such a healing soup! thanks for sharing!
Reply
Cathy says
No problem!
Reply
Joni Gomes says
This color is beautiful! Love a good borscht and it's vegan!!
Reply
Cathy says
Thanks! We eat with our eyes first, don't we!
Reply
Leanne | Crumb Top Baking says
I love beet, so I know I would love this soup! Such a fantastic colour Cathy! Happy Friday!
Reply
Cathy says
Thank you, Leanne. Have a great weekend!
Reply
maria says
As they say, everything happens for a reason. Wonderful story, thanks for sharing. This borscht looks just perfect. Have pinned to try ♥♥♥
Reply
Cathy says
I hope you enjoy it !
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
