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Friday, April 30, 2021

How to Make Borscht! A delicious time honored classic.

Borscht is just one of those soups people don't think about. But they should! Because Borscht is the perfect soup for a chilly springtime. And this version is loaded with vegetables for good health. Don't let this delicious old-fashioned recipe pass you by, think of the sour cream you won't be able to eat!


While it is heating up in other parts of the country, here in Montana we still have snow in the mountains. Our springtime is not rainy, around here our springtime is breezy, and often that breeze is cold. So we are still making and enjoying soup in this household. Last week I signed us up for a local CSA. Our own garden will not be up and running in time to feed us this year. 


It has been busy around here, and we have gotten a lot done, but the raised garden beds were not a priority. The chicken coop was a priority, gosh those little chicks grew fast. The other things that took priority over the garden beds, was the second floor in the shop, new fencing, and getting a coat of paint on the house by the end of summer. 

With only so many hours in a day, I felt the best solution to having enough fresh, local produce after our own garden, was a CSA. Plus they are practically a neighbor, just a few moments away by truck. 

With all the outside work, I can get a bit behind on checking out our root cellar. As it turned out, we had a small container of beets that were in need of being rescued! They were a bit withered but otherwise completely edible, and just perfect for a soup kettle of Borscht


To be honest, I have never made Borscht before, nor have I eaten it. But it seemed like a good time to use the beets and a perfect time to make a new soup to try. So Borscht it was! And you know what, it is delicious! The recipe I used did not call for meat, but I made the decision to add some ground beef. You may certainly leave it out. 

The only other change I made to the recipe was to cook the beets for a while before adding the other vegetables since beets do take longer to cook, than the
other vegetables. This vibrant bowl of Borscht is lovely, the pickled beet juice gives it a rich flavor without being overbearing, and the sour cream makes it perfect!

Ingredients needed for this recipe:
  • beets
  • carrots
  • celery
  • onions
  • oil
  • canned tomatoes
  • bay leaves
  • beef broth or stock
  • ground beef
  • pickled beet juice, or kvass
  • pepper
  • salt
  • garlic
  • sour cream
You will also need the following:
  • kitchen knife
  • vegetable peeler
  • cutting board
  • large soup kettle, with lid
  • measuring cups
  • stirring spoon
Now we are ready to begin!


How to Make Borscht
adapted from: RUSSIAN POLISH and GERMAN Cooking, The very best of Eastern cuisine with more than 185 delicious recipes shown in 750 photographs!

2 pounds beets
3 carrots
3 ribs celery
2 large onions
1 - 2 pounds of ground beef, if using
2 - 3 cloves garlic, minced
1 16-oz can diced tomatoes
5 c beef stock/broth
2 bay leaves
2/3 c juice from pickled beets or kvass
1 t salt 
1/4 t pepper 
sour cream for serving

Peel the beets, cut into 1/2 inch dice, set them aside. Peel the carrots, slice into 1/2 inch slices, set them aside. Dice the celery set aside. 


Peel, and dice the onions. Place the oil into a large stockpot or kettle, saute the diced onions until translucent. Add the ground beef and the garlic, breaking up the beef, continue to saute until no longer pink. 

Add the bay leaves, diced beets, pickled beet juice, tomatoes (do not drain), and the beef stock. Bring to a boil, reduce heat and simmer covered, for one hour. 


Add the reserved carrots and celery, along with the salt and pepper. Let simmer for 45 - 60 minutes adjust seasonings if needed.  

Serve with sour cream on top. 


Storage options for How to Make Borscht. Store in the refrigerator for up to three days. You may freeze if you need to store it for a longer amount of time. Thaw in the refrigerator before reheating. 


UPDATE:  For your convenience, a "copy and paste" version of How to Make Borscht has been included below. 

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#wholefoodingredients

Recipe featured at: 

Scratch Made Food! & DIY Homemade Household featured at Blogger's Pit Stop Link-up!
Scratch Made Food! & DIY Homemade Household featured at Blogger's Pit Stop Link-up!

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Printable "copy and paste" version:

How to Make Borscht
adapted from: RUSSIAN POLISH and GERMAN Cooking, The very best of Eastern cuisine with more than 185 delicious recipes shown in 750 photographs!

2 pounds beets
3 carrots
3 ribs celery
2 large onions
1 - 2 pounds of ground beef, if using
2 - 3 cloves garlic, minced
1 16-oz can diced tomatoes
5 c beef stock/broth
2 bay leaves
2/3 c juice from pickled beets or kvass
1 t salt 
1/4 t pepper 
sour cream for serving

Peel the beets, cut into 1/2 inch dice, set them aside. Peel the carrots, slice into 1/2 inch slices, set them aside. Dice the celery set aside. 

Peel, and dice the onions. Place the oil into a large stockpot or kettle, saute the diced onions until translucent. Add the ground beef and the garlic, breaking up the beef, continue to saute until no longer pink. 

Add the bay leaves, diced beets, pickled beet juice, tomatoes (do not drain), and the beef stock. Bring to a boil, reduce heat and simmer covered, for one hour. 

Add the reserved carrots and celery, along with the salt and pepper. Let simmer for 45 - 60 minutes adjust seasonings if needed.  

Serve with sour cream on top. 


Storage options for How to Make Borscht. Store in the refrigerator for up to three days. You may freeze if you need to store it for a longer amount of time. Thaw in the refrigerator before reheating. 

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Would you like to comment?

  1. I've never had this but love beets! Thanks so much for linking up with me at the Unlimited Link Party 25. Pinned!

    ReplyDelete
  2. I love borscht -- my grandfather was born in Russia and borscht was a favorite of his. We always ate it cold with the sour cream blended in.

    ReplyDelete
    Replies
    1. I have heard of enjoying this soup cold, and I have yet to enjoy a cold bowl of soup of any flavor, thanks for stopping by!

      Delete
  3. I enjoy a good bowl of healthy borsht. However, I make mine vegan. Yours looks delicious but I would have to leave out the meat.

    ReplyDelete
    Replies
    1. Going vegan on most soups is fairly easy, thanks for stopping by.

      Delete
  4. Our ADRIENNE has chosen your post to be featured in the next Blogger's Pit Stop. I am glad that she did as I got to read a little about you, a very interesting lifestyle. Montana looks amazing.
    Thanks, come and visit our link up again.
    Kathleen

    ReplyDelete
  5. Borscht is a soup I don't make enough. Thanks for sharing your recipe with Souper Sundays this week!

    ReplyDelete
    Replies
    1. Deb, you are very welcome. Thanks for hosting Souper Sundays!

      Delete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!