hearty borscht
This is a version of Borscht my mother's Polish family has made for many generations. I remember HATING this soup as a kid. But now that I am all grown up, I can't get enough of it! Funny how your tastes change. I have seen this soup done in many different ways, but I prefer this recipe because of how hearty it is. I know this recipe looks like a lot of work, but it's very easy and the end result is SO worth it. Many of these steps (boiled potatoes and beets) can be prepared ahead of time.
Blue Ribbon Recipe
There are many ways to prepare Borscht and we enjoyed Catherine's mother's Polish version. It's warm and hearty. The base is made with a rich homemade stock. Beets add a slightly sweet, but earthy, flavor that mixes nicely with the other savory ingredients. They're also how this soup achieves its classic red color. Carrots and potatoes add texture. White vinegar gives acidity to the recipe and adds another layer of flavor. It takes time to make, but it's not a complicated soup recipe.
Ingredients
- 64 ounces chicken stock
- 14 ounces beef broth
- 14 ounces vegetable broth
- 1 - whole chicken, quartered
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 2 small parsnips, peeled and halved
- 2 1/2 pounds Yukon Gold potatoes
- 2 bunches fresh beets with stems
- 3 tablespoons butter, divided
- 1 large onion, chopped
- 2 cloves garlic
- 3-5 sprigs fresh dill
- 2 pinches fresh parsley
- salt, to taste
- pepper, to taste
- 4-5 tablespoons white vinegar, to taste
- - sour cream, for garnish
How To Make hearty borscht
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Step 1Combine all stocks in a large soup pot. Add chicken, carrots, celery, and parsnips. Bring to a low simmer until the chicken is cooked. Skim the top of the soup to remove "foam" and blood. Chicken is done when juice from the chicken runs clear when punctured with a fork. -
Step 2Remove the cooked chicken. Remove and discard the parsnips.
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Step 3While the soup base is simmering, wash potatoes and boil with skins on in a separate pot. Potatoes are done when skins begin to crack and are somewhat tender to a fork. Strain and set aside to cool. Once cooled, peel skin (should pull away easily) and cut into 1 inch cubes.
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Step 4Add cubed potatoes to the soup base.
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Step 5Remove beet stems from beets (set aside) and boil beets until fork tender in another separate pot. Strain and let cool. Once cooled, remove the outer layer of beets and slice them into "small french fries".
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Step 6Add sliced beets to the soup base.
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Step 7Saute chopped onion in a small saute pan with 1 Tbsp butter until tender; set aside.
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Step 8Rinse beet leaves and stems. Chop into 1 inch pieces. In a large saute pan, add the remaining butter and cook until the leaves are wilted and the stem is tender.
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Step 9Add onion to the stem/leaf mixture. Then add sliced garlic, fresh dill, and parsley. Salt and pepper to taste.
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Step 10Add vinegar to the mixture.
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Step 11Add the veggie mixture to the soup. Taste to see if you want any more vinegar. Let soup slowly cool on the stove to let flavors combine.
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Step 12When ready to serve, add a dollop of sour cream and accompany it with some rustic, fresh rye bread.
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