“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
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.)
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.
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.
Stay warm. Share. Think good thoughts.
41 thoughts on “Borscht in a Bowl For Cold February Dinners”
My most recent good thought was about your recipe… it’ intriguing!
Thanks much…it is also just plain delicous! Give it a try and let me know how it turns out.
Reblogged this on White Lies and commented:
I just made some last night, it tastes wonderful!
Fantastic. So happy you liked it. It was my first Borscht but not my last.
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!
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.
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!
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!!
Kay many thanks for your comment…I had a lot of fun making the “beet juice Olympic rings” I must say…now I know why Russians drink so much Vodka…it frigging cold there!
That looks delicious!
Why thank you very much!
😃 no problem
Those roasted veggies look so good. I don’t think they’d make it into the soup pot at my house. We’d eat them straight from the oven!
That is always the temptation when roasting vegs is it not?
this might be your most gorgeous post yet. the subject matter is great but the colors knock me out!
Nance, that means a lot to me coming from a fellow artist and lover of color and beauty. Thanks.
red, red, red..fabulous and lush. about the only thing the Russians really do well…I’m just sayin…
This and Vodka!
very clever with the rings you are… It might take considerable cleverness on my part to get my guys on board with the borsht !
I am in though!!!
I think you could just call it “potato & beet soup?” Those guys all love potatoes…oui? oui.
I LOVE your photos!! Simply stunning and beautiful! Beautiful food styling, lighting – everything! What a delight I came across it by coincidence! Really looking forward to read and see more from you!! hugs, Sylvia
Sylvia, thanks and I am so happy you stumbled across my blog. It is for me a wonderful labor of love. I will come over to visit you as well. Bon Appetit.
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
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.
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.
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?
Teresa I forgot to mention the rings. You are so FUN and clever.
Beet juice, a drinking glass, a piece of throwaway paper and the Winter Olympics…all these worlds collided! I try to keep myself amused! Thanks Angela.
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.
As always Karen thanks for stopping by and leaving such nice comments. I did indeed sneak a few before they became Borscht…yum!
It was delicious
Wonderful to share with you my sweet.
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
Claire thanks so much as always.
Could this be puréed and served as a cold summer soup? Love the photography. Wow!
Oh yes, what a great idea….served as a cold summer soup. Fantastic idea Johanne.
Thanks Teresa! Beets will be in season soon in the local farmers markets and this soup will be perfect!