RECIPE

Borscht Soup

Name: Borscht Soup
Cook time: 2 h
Yield: 6

Recipe Created For

4.2 L Round Dutch Oven

Main Course

Vegetables

Cook Time

Under 2 hours

Serving Size

Cook Mode

INGREDIENTS

3 large beets with stems and leaves
3 tbsp (45 ml) butter
2 leeks, thinly sliced
3 garlic cloves, minced
2 red apples, peeled and diced
1 lb (450 g) small carrots, peeled and diced
½ lb (225 g) red cabbage, thinly sliced
1 tbsp (15 ml) caraway seeds, crushed
3 bay leaves
5 cups (1.25 L) beef broth
1 lb (450 g) small red baby potatoes, quartered
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) chopped dill, plus more for garnish
Sour cream, to taste

Borscht Soup, a Eastern European classic, is the ultimate recipe to prepare when temperatures start dropping. Traditionally, this dish features red beetroots and our Borscht Soup recipe is no different. The addition of potatoes and apples truly brings this soup together, offering a diverse flavours profile.

The Round Dutch Oven is tailor-made for recipes like this, locking in heat and moisture thanks to its tight-fitting lid and thick enamelled cast iron walls. This iconic piece of cookware offers superior heat retention and even heat distribution, simmering the soup to perfection. The Round Dutch Oven can be used to tenderize the radishes before slow-cooking the remaining ingredients in one delicious broth.

Our Borscht Soup is everything you need in a soup recipe: Hearty, healthy, and can be prepared entirely in one versatile pot, this dish can quickly become a weeknight staple in your household. This recipe takes just under two hours to prepare, serving a family of six with ease. Be sure to grab all the ingredients below before tackling this Eastern European staple!

INGREDIENTS

3 large beets with stems and leaves
3 tbsp (45 ml) butter
2 leeks, thinly sliced
3 garlic cloves, minced
2 red apples, peeled and diced
1 lb (450 g) small carrots, peeled and diced
½ lb (225 g) red cabbage, thinly sliced
1 tbsp (15 ml) caraway seeds, crushed
3 bay leaves
5 cups (1.25 L) beef broth
1 lb (450 g) small red baby potatoes, quartered
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) chopped dill, plus more for garnish
Sour cream, to taste

EQUIPMENT

INSTRUCTIONS

Separate the beets from their stems and leaves. Cut the stems into ½-inch (1 cm) pieces and thinly slice the leaves; set aside. Peel and dice the beets.

In a Round Dutch Oven (4.2 L) over medium heat, melt the butter. Add the leeks and garlic. Cook, stirring often, for 5 minutes or until tender.

Add the beets, apples, carrots, cabbage, caraway seeds and bay leaves. Season with salt and pepper. Cook, stirring often, until starting to soften, about 5 minutes.

Add the broth and potatoes; season with salt and pepper. Bring to a boil. Reduce the heat and simmer for 20 minutes, or until the vegetables are very tender. Remove the bay leaves.

Set aside some of the beet cubes to garnish the soup, if desired. Transfer the soup to a blender or food processor and purée until smooth. Add more broth (or water) to thin out the soup as needed. Return the puréed soup back to the Dutch Oven.

Stir in the beet leaves and stems, lemon juice and dill. Heat gently for 5 minutes. Adjust the seasoning.

Serve in bowls garnished with the beet cubes, a few dill sprigs and a dollop of sour cream.