Bebia's Borscht

1
Deedee Miller

By
@deedeem15

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
15 Min
Cook:
50 Min
Method:
Stove Top

Ingredients

1/2
onion, chopped
3
beets, shredded
2
russet potatoes, shredded
2
carrots, shredded
2 clove
garlic, minced
1/2
cabbage, shredded
3
bay leaves
4 c
water
4 c
broth (vegetable broth for vegetarian, chicken for summer served cold, beef for winter served warm)
4 Tbsp
white vinegar
1/4 c
dill
sour cream

How to Make Bebia's Borscht

Step-by-Step

  • 1In a large pot saute onion until tender.
  • 2Add beets, potatoes and carrots and cook until slightly tender.
  • 3Add garlic and saute another minute.
  • 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.
  • 5Add cabbage, white vinegar, pepper, salt, and dill. Cook until cabbage is tender.
  • 6Serve plain or with a dollop of sour cream.

Printable Recipe Card

About Bebia's Borscht

Main Ingredient: Vegetable
Regional Style: Eastern European
Dietary Needs: Vegetarian, Dairy Free
Other Tags: Healthy, Heirloom