Borscht in a Bowl For Cold February Dinners


“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.)


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.




Olympic Rings

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