Beet Borscht

Recipe for Category Soups & Stews

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Contributed by Angela Cleveland ( adapted from


1 Onion
1 lb of Beets (peeled and chopped)
1 Apple (large)
2 Celery stalks
½ Red Pepper
4 oz of Mushrooms

2 Tbs of Butter
2 Tbs of Sunflower or Olive oil
8 C of Vegetable Stock
1 tsp of Cumin seeds
Pinch of dried Thyme
1 large Bay leaf

Fresh lemon juice
Salt and ground black pepper

2/3 C Sour Cream
Sprigs of Dill


Chop the first 6 ingredients and place in a large saucepan with butter, oil, and 3 Tbs of vegetable stock. Cover and cook gently for 15 minutes, stirring occasionally. Stir in cumin and cook for an addition minute. Add the remaining stock and the thyme, bay leaf, lemon juice, and seasoning. Bring to boil, reduce heat, and simmer for 30 minutes. Strain vegetables and reserve the liquid. Process the vegetables in a food processor or blender until smooth and creamy. Return the vegetables to the pan with the reserved stock and reheat. Serve topped with swirls of sour cream and sprigs of dill.

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