An excellent way of using up root vegetables, Borscht is a sweet and vibrantly pink soup. In their very popular article "The 11 Best Foods You Aren't Eating," The New York Times listed beets as number 1 thanks to all their lovely folates and antioxidants. I admit they recommend eating them raw for maximum nutrition -- but they're still plenty healthy cooked. Plus, when you stir a bloop of sour cream into it, it turns almost fluorescently pink.

Hands-On Time: 30 minutes
Ready In: 2 hours
Yield: 6-8 servings

2 fist-sized beets, peeled and diced (about 2 cups)
2 fist-sized potatoes (we like Yukon gold for this), peeled and diced (about 2 cups)
4 cups chicken broth (1 32-ounce box) or use the same amount of water but add 1 teaspoon kosher salt
2 tablespoons butter
1 onion, chopped
½ teaspoon caraway seeds (optional)
1 large carrot, peeled and diced (about ½ cup)
1 large celery stalk, peeled and diced (about ½ cup)
½ of a green cabbage, finely shredded (3-4 cups)
1 cup canned crushed tomatoes or tomato puree
2 tablespoons each honey and cider vinegar
kosher salt
sour cream and (optional) fresh dill for serving


  1. Begin by bringing the beets, potatoes, and broth (or salted water) to a boil in a medium pot over medium heat. Cover the pot, turn the heat down, and simmer while you prepare the rest of the ingredients--around 20 minutes.
  2. Meanwhile, heat the butter in a wide soup pot over medium-low heat and cook the onion until translucent, around five minutes. Add the caraway to the onions (optional).
  3. Add the rest of the vegetables with a teaspoon of kosher salt and sauté for 5 or so minutes until the cabbage is well wilted, then pour in the beets and potatoes with their cooking liquid, the tomatoes, the honey and cider vinegar, and 1 or 2 cups of water -- just enough to submerge all the ingredients in liquid. Bring the pot to a boil, turn the heat to low, cover, and simmer for 45 minutes or so, stirring occasionally, until all the vegetables are very tender.
  4. Puree about half the soup with a stick blender (or do this verrrry carefully in a regular blender, and then stir it back in -- or skip pureeing it altogether), then taste for salt, sweet, and tart: add more salt, honey, or vinegar in tiny increments as needed to make the soup lively-tasting and good.
  5. Serve each bowl topped with a spoonful of sour cream, and a snip of dill if you've got it.

Read more about Catherine making Borscht with her family.

See all recipes from Catherine Newman's "Dalai Mama Dishes" blog.

empty star empty star empty star empty star empty star Rate This Article

Find More About

Search Recipes
Get delicious recipes your whole family will love.

Recipe Videos

null data...
promoObjectId (null)
promoObject.title ()
promoObject.contentType ()
promoWidth ()
promoHeight ()
promoContainerId (editorialPromo3)
promoCSS (on_travelTips_aggregate)
this displays when the floating stack report is on
Please log in ...
You must be logged in to use this feature.

Thank You!

Thank you for helping us maintain a friendly, high quality community at This comment will be reviewed by a community moderator.

Flag as Not Acceptable?

We review flagged content and enforce our Terms of Use, in which content must never be:

See full Terms of Use.