bebia's borscht
This recipe is from the grandma of one of my good friends growing up. She was from the Republic of Georgia. She would make this soup with hearty beef chunks during the winter and chilled with homemade chicken broth during the summer. I love the deep purple color and how it turns pink once the sour cream is added. This soup is delicious and will have you dreaming of East Europe.
prep time
15 Min
cook time
50 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1/2 - onion, chopped
- 3 - beets, shredded
- 2 - russet potatoes, shredded
- 2 - carrots, shredded
- 2 cloves garlic, minced
- 1/2 - cabbage, shredded
- 3 - bay leaves
- 4 cups water
- 4 cups broth (vegetable broth for vegetarian, chicken for summer served cold, beef for winter served warm)
- 4 tablespoons white vinegar
- 1/4 cup dill
- - sour cream
How To Make bebia's borscht
-
Step 1In a large pot saute onion until tender.
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Step 2Add beets, potatoes and carrots and cook until slightly tender.
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Step 3Add garlic and saute another minute.
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Step 4Add bay leaves, water, and broth (don't add all water and broth at once, add combined 8 cups then 1 to 2 cups more of broth towards the end if needed). Bring back up to heat and simmer until all vegetables are cooked.
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Step 5Add cabbage, white vinegar, pepper, salt, and dill. Cook until cabbage is tender.
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Step 6Serve plain or with a dollop of sour cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Category:
Beef Soups
Category:
Vegetable Soup
Diet:
Vegetarian
Diet:
Dairy Free
Tag:
#Healthy
Tag:
#Heirloom
Keyword:
#beets
Keyword:
#russian
Keyword:
#Ukrainian
Keyword:
#vegetarian
Keyword:
#Georgian
Ingredient:
Vegetable
Culture:
Eastern European
Method:
Stove Top
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