There are so many reasons to love this Beet Soup (Borscht). The taste is delicious, it’s nutritious, and the color is beautiful! Beets are even considered by many to be a super food because of all the benefits they provide.
This is our family’s version of Borscht and is on the regular rotation at our house, especially during the winter months.
Beet Soup (Borscht)
This version is a healthy take on the most iconic dish of the Ukrainian cuisine – Borscht! Serve with sour cream and it can be garnished with chopped dill, parsley, or green onions.
Ingredients
- 1 pound beef tri-tip or roast (cut into 3/4 inch pieces)
- 1 medium yellow onion (peeled and finely chopped)
- 1 medium carrot (peeled and thinly sliced)
- 2 medium beets (peeled)
- 2 cups green cabbage (shredded)
- 2 medium potatoes (peeled and cubed, keep potatoes in cold water until ready to use)
- 10 cups water
- 1 ½ teaspoon ground sea salt (or to taste)
- ⅛ teaspoon ground black pepper (or to taste)
- ⅛ teaspoon allspice
- ¼ teaspoon cloves
Instructions
- In a large pot, add water, beets, onion, beef, salt, and black pepper. Bring water to a boil and remove the foam as soon as it boils. Once boiling, reduce heat, partially cove, and simmer for about 30 minutes.
- Remove beets and place them on a plate to cool down. Continue simmering the soup for about 15 more minutes. Grate beets on the large grater holes.
- Add potatoes and carrots then cook for another 10 minutes.
- When potatoes and carrots reach desired softness, add cabbage, allspice, and cloves. Cook for about 2 minutes.
- Return grated beets back into the pot.
- Simmer for an additional 2-3 minutes and add more salt and black pepper to taste.
Delicious!
Thank you, Sam!