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Vegetable Borscht

IngredientsDairy, Potatoes, Vegetables
Menu PartSoup
Cuisine TypeEuropean

Source: Rush Medical Center (Chicago)

The flavors of Eastern Europe shine in this traditional soup.


1/2 lb. onions, 1/2-in. dice
1 tbsp. minced garlic
1/2 lb. celery, 1/2-in. dice
1/2 lb. carrots, 1/2-in. dice
1 1/2 lb. cabbage, chopped
2 qt. vegetable broth
1 bay leaf
3/4 tsp. dried marjoram
1/2 lb. potatoes, 1/2-in. dice
1 lb. fresh beets, 1/2-in. dice
2 tbsp. red vinegar
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 cup copped fresh dill
6 tbsp. sour cream


  1. Sauté onions and garlic in olive oil.
  2. Add celery, carrot and cabbage; sauté until vegetables soften and cabbage is wilted.
  3. Add vegetable broth, bay leaf and marjoram; bring to a boil.
  4. Add potatoes and beets; simmer for 15 to 20 minutes or until tender.
  5. Remove bay leaf.
  6. Working in batches, puree half of soup then add back to pot.
  7. Add red vinegar and season with salt and pepper.
  8. Garnish each serving with fresh dill and 1 teaspoon sour cream.

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