Name: Mom's Borscht Soup [Мамин борщ-суп]
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 Sweet Onion (cut in <1cm cubes); 2 beet ((large) cut in <1cm cubes); 2 Celery (cut in <1cm cubes); 1 carrot ((large) cut in <1cm cubes); 1 crushed red pepper (cut in <1cm cubes); 1 Zucchini ((seasonal) cut in <1cm cubes); 1 Russet Potato ((large) cut in <1cm cubes); 200 g green cabbage (cut in <1cm cubes); 2 Tbsp. Fermented Cabbage (Sauerkraut); ½ tsp Salt; ½ tsp Sugar; 1 Tbsp. Apple Cider Vinegar; 1 Tbsp. Unsalted Butter; 4 Tbsp. vegetable oil; 2 Tbsp. tomato paste; 2 L beef broth (homemade or store bought); 2 bay leaves (dry); 1 Tbsp. Parsley (dry or fresh); 1 Tbsp. Dill (dry or fresh); 14% sour cream; garlic (optional); crushed red pepper (optional)

Mom's Borscht Soup [Мамин борщ-суп]

By Denis Elas The Chef

Print Recipe

Mom's Borscht Soup is a hearty, vibrant Eastern European soup traditionally made with beetroots, which gives it a deep red color.

Recipe dedicated to:My mom Svetlana Guzeeva

5 from 7 votes

Instructions

Preparing

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Chop each vegetables into 1 cm cubes: 1 carrot, 1 Sweet Onion, 2 Celery, 1 crushed red pepper, 1 Russet Potato, 1 Zucchini, 200 g green cabbage and 2 beet. You want them to be approximately the same size.
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In a mixing bowl, add the chopped 2 beet and mix with a pinch of ½ tsp Salt, ½ tsp Sugar and 1 Tbsp. Apple Cider Vinegar. Let it marinate for at least 30 min while you continue cooking.

Cooking

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In a large cooking pot, heat on medium 4 Tbsp. vegetable oil and 1 Tbsp. Unsalted Butter.
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Once the oil is hot and the butter melted, add the 1 Sweet Onion and let it cook slowly for 5 minutes until translucent. Then, add 1 carrot, 2 Celery, 1 crushed red pepper, 1 Zucchini and let it cook slowly for another 10 minutes while making sure to stir once in a while.
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Then, add the marinated 2 beet mix, 2 Tbsp. Fermented Cabbage (Sauerkraut) and 2 Tbsp. tomato paste. Bring to a simmer and let it cook for 10 minutes.
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Add the 2 L beef broth. Bring to a simmer and then add the 1 Russet Potato, 2 bay leaves, 1 Tbsp. Parsley and 1 Tbsp. Dill. Let it cook for 10 minutes.
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Finally, add the chopped 200 g green cabbage for 20 minutes.
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If the soup is too watery, you can let it simmer more until you like the consistency. Very important to taste and adjust the salt and pepper.