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The Best Beet Borscht

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 4-5 medium beets , peeled and diced small
  • 2 medium carrots , washed and diced small
  • 2 medium onions , diced small
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 2 Tbsp red wine or balsamic vinegar
  • Salt and pepper to taste
  • 4 or 5 medium sized potatoes , peeled and cut in large chunks
  • Sour cream

Instructions

  1. Heat butter and oil in a large pot. Add onion, carrots and beet and sauté for one minute.
  2. Add water or vegetable stock until about an inch above the level of the veggies. Boil for about 1 hour or until the vegetables are very tender and the broth is a deep red colour.
  3. About halfway through the boiling, add the vinegar and salt and pepper.
  4. While the soup boils, boil or steam the potatoes until tender.
  5. Serve the soup with a few chunks of potato in each bowl and a good dollop of sour cream!

Recipe Notes

This simple borscht served with boiled potatoes and sour cream in the traditional way my grandmother always made it - it's delicious!