Beet Borscht

Anyone who is familiar with me and my childhood knows about my love/hate relataionship with soups. 

And if you don’t know, let me recap: we ate soup so often as a child, that while walking home from school, we would try to guess what type of soup we were having for supper from the smell that was wafting down our street. I do appreciate it now, but as a kid, I  longed for a processed tv dinner like the other kids in my class. 

So when I was first given this recipe, I was not looking forward to having to eat soup, again. (And one of my least favorite soups, which was also one of my foster mother’s favorites, was beet borscht). Likely, it was one of those soups that we only ate in autumn. 

Anyway, one day at work, my wife saw her boss eating a beautiful looking soup and asked for the recipe. *yay me* And insisted that I make it for this blog. I was not impressed. But she insited. So I reluctantly agreed and told her that if she picked up the ingredients, I would make the soup. So she did.

So I started making the soup but really was not happy about having to eat it after. And I guess I wasn’t really into it because I forgot about it and ended up burning it, pretty bad. So my wife went back to the store and got another set of ingredients and decided to just make it herself. Long story short, it was delicous. My wife loved it, my kids loved it, and I liked it. 

So thank you Chris for perfecting this recipe and letting me share it on my blog. It was really delicious and has changed what I think about beet borscht. Here it is. 

The Ingredients: 

Put water, Clamato juice, carrots, peppers, celery, potatoes, beets and a teaspoon of salt in a large stockpot. Cook over high heat and bring to a boil. Once boiling, reduce heat to medium.

Then melt the butter in a separate skillet on medium heat, and saute the onions until they are translucent and tender. 

Drain tomato juice from the canned tomatoes, and dump the juice in the pot of soup, and the tomatoes into the skillet. Simmer on medium-low for about 15 minutes. 

Add cabbage to the skillet and continue to simmer until tender. 

Add the tomato/cabbage mix into the soup pot.  Continue to cook for 15 more minutes. Add more salt and pepper to taste. 

Top with a dollop of sour cream and enjoy!

*This soup was so good and disappeared so fast that I totally forgot to take a fancy picture of the soup in a bowl. 

Print Recipe

Beet Borscht

Prep Time

30 minutes

Cook Time

40 minutes

Servings

Ingredients

• 4 Cups Water
• 2 Cups Clamato Juice
• 2 Carrots (chopped)
• 1 Green Bell Pepper (chopped)
• 2 Celery Stalks (sliced)
• 3 Medium Beets (skinned and chopped)
• 1 Large can of whole tomatoes, with juice
• 3 Potatoes (chopped)
• 1 Onion (chopped)
• 2 Cups Cabbage (chopped)
• 5-6 Sprigs of fresh dill (chopped)
• 1/3 Cup Butter
• Salt & Pepper to taste
• Sour Cream

Prep Time 30 minutes Cook Time 40 minutes Servings Ingredients 4 Cups Water 2 Cups Clamato Juice 2 Carrots (chopped) 1 Green Bell Pepper (chopped) 2 Celery Stalks (sliced) 3 Medium Beets (skinned and chopped) 1 Large can of whole tomatoes, with juice 3 Potatoes (chopped) 1 Onion (chopped) 2 Cups Cabbage (chopped) 5-6 Sprigs of fresh dill (chopped) 1/3 Cup Butter Salt & Pepper to taste Sour Cream

Instructions

1. Put water, Clamato juice, carrots, peppers, celery, potatoes, beets and a teaspoon of salt in a large stockpot. Cook over high heat and bring to a boil. Once boiling, reduce heat to medium.
2. Melt the butter in a separate skillet on medium heat, and saute the onions until they are translucent and tender. 
3. Drain tomato juice from the canned tomatoes, and dump the juice in the pot of soup, and the tomatoes into the skillet. Simmer on medium-low for about 15 minutes.
4. Add cabbage to the skillet and continue to simmer until tender. 
5. Add the tomato/cabbage mix into the soup pot.  Continue to cook for 15 more minutes. Add more salt and pepper to taste. 
6. Top with a dollop of sour cream and enjoy!