- 3 medium beets, peeled and shredded
- 3 carrots, peeled and shredded
- 3 medium baking potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 6 oz. can tomato paste
- 3/4 cup water
- 1/2 medium head cabbage, cored and shredded
- 1 8 oz can diced tomatoes, drained
- 3 cloves garlic, minced
- salt and pepper
- 1 teaspoon white sugar, or to taste
- topping options: sour cream, mayonnaise, or horseradish cream
- garnish options: parsley, chives, tarragon, or dill
Horseradish Cream Ingredients
- 2 tablespoons grated fresh horseradish
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- pinch of granulated sugar
- 1 cup creme fraiche or thick sour cream (I thickened regular sour cream by combining 1 cup of sour cream with half a tablespoon of gelatin, stir and heat until its temperature reaches 140 degrees, cool)
- In a large Dutch oven, heat olive oil over medium heat. Add onion and cook until tender. Stir in tomato paste and 3/4 cup water until well blended. Add garlic and cook one minute more.
- Add 6-8 cups of water (depending on how brothy you want it) to the Dutch over and stir. Add the beets and cook until they are more pink than red. Add the carrots and potatoes and cook about 15 minutes or until tender. Add cabbage and diced tomatoes. Simmer until the cabbage cooks down. Season with salt, pepper and sugar.
- Ladle into bowls and serve with your desired toppings and garnishes.
Horseradish Cream Directions
- Put the horseradish, lemon juice, salt and sugar in a small bowl and let it sit for 5 minutes. Stir in creme fraiche or sour cream.
I am in love with this Borscht! I have been searching and searching for a Borscht that I really like. I always compare it to the Borscht I had at my friend’s aunt’s house when I was 14 and nothing has ever measured up. But FINALLY, I found a recipe that I really love.
I tried all the different toppings and garnishes and they are all really good. I thought mayo was going to be weird, but I liked it. The horseradish cream was great! Sour cream will probably always be my favorite because it gives me that sense of nostalgia. Dill with the sour cream is probably my favorite.
I chose to make this vegetarian because that is how my friend’s aunt made it, if I am remembering correctly. You can make it with sausage, too.
I read that German riesling goes really well with Borscht, so that is what I got. Out of my options at Giant Eagle, the Von Wilhelm Haus Spatlese got the best review. It was very yummy. Nice and light and paired well.
Hands down; one of my favorite soups. My mom loved it, my boss devoured it, and even my husband loved it and he’s so darn PICKY! lol