Borscht in a Bowl For Cold February Dinners

borscht

“Everything I do, I do on the principle of Russian borscht. You can throw everything into it – beets, carrots, cabbage, onions, everything you want. What’s important is the result, the taste of the borscht.” Quote by: Yevgeny Yevtushenko, Russian poet.

Ingredients  to make a pot of heart & body warming Borscht to ward off the Polar Vortex.

2 lbs. baby red potatoes, cut in half

3 lbs. red beets, peeled & cut into chunks

3 shallots or 1 small onion, chopped

Fresh Thyme

1/4 cup olive oil, kosher salt & freshly ground black pepper

10 cups chicken stock/broth (divided)

1 generous tbsp Pomegranate Vinegar (from Trader Joe’s)

Serve with: a dollop of sour cream & additional thyme, warm crusty bread

(Adapted from a Martha Stewart recipe for Ukrainian Borscht.)

Instructions:

1. Place red potatoes, beets, shallots & a few sprigs of thyme on a parchment-lined sheet pan. Sprinkle overall with a drizzle of olive oil, salt & black pepper. Roast vegetables in a 400 degree pre-heated oven for about 25-30 minutes.

Roasted Beets for Borscht

Borscht Vegs

2. Remove woody thyme stems from baking sheet & scrape all the roasted vegetables into a large soup pot. Add 8 cups of the chicken broth. Place pot over medium high heat and bring to a boil. Turn heat to low and simmer for 30 minutes partially covered. If more liquid is needed then add a cup of water while cooking. Remove pan from heat & use a potato masher to “smash” the beets & potatoes together. Leave soup/borscht chunky. Add the 2 additional cups of chicken broth, reheat right before serving. Dollop with sour cream & sprinkle with additional thyme leaves.

BorschtBorscht

BorschtBorscht

Borscht

Olympic Rings

Stay warm. Share. Think good thoughts.

41 thoughts on “Borscht in a Bowl For Cold February Dinners

  1. YUM! I had no idea Borscht was so simple, think I’ll be putting in on the table tonight! I have a bad habit of only pickling my beets, and so recipes like this help me expand the repertoire, thank you!

    1. Hello Bohoclub & Farmerkhaiti…thanks for stopping by and leaving comments. I am so happy you enjoyed this post. This was my first time to make borscht…what an easy delicious healthy recipe. Enjoy.

      1. we’re looking forward to growing some golden beets this year as well, that would make a golden borscht! I’m working my way to the present in my blog chapters, so keep posted. Thank you!

  2. You’ve really outdone yourself this time, T! Love the idea and the wit, especially the Olympic rings at the end of your post. Surpassed the ones in Sochi! Pass the vodka!!

  3. As usual, genius, particularly the Olympic rings. Reminds me of a borscht I had years ago, but with beef. I think I shall break that out. BTW, just found your past 3 pasts in my spam folder, so apologies for being AWOL. Jill

    1. That pesky Spam folder….I find surprising items in mine as well….some I do not want to open if you know what I mean? I make your Tomato Soup recipe last night and served it with some Comte cheese toast…Wouter loved it and so did I. It is going into our rotation of easy weekly eats.

  4. I make borscht too, only more traditional with the cabbage. I would love your version just as well because I love potatoes. You make it all look so pretty, as usual. I hope you’re keeping warm. I usually make borscht when we get the first snow, which hasn’t happened yet. I should probably go ahead and make it in respect for our Southern states surrounding us and all snowed in.

    1. Yes Angela make Borscht to be in solidarity with our frozen neighbors…this winter in Middle Tennessee is like living in Siberia! This was my first “Borscht” and now I am in love with it. So hearty and delicious and perfect for cozy dinners when nothing else will do. Stay warm and Spring is just around the corner…isn’t it?

  5. Love the beet juice Olympic rings…the perfect ending for your delicious borscht. I think I would have to sneak a few of those roasted beets and potatoes before they went into the pot.

  6. Love the quote at the start of your post Teresa! And what a way to end with the Olympic rings 🙂 and the middle section – the recipe itself – perfect, and I’ve never thought of making it chunky like this. as ever an inspiration my friend x

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