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hearty borscht

(1 rating)
cbadowski860 avatar
Recipe by
Catherine Badowski
@cbadowski860
East Granby, CT

This is a version of Borscht my mother's Polish family has made for many generations. I remember HATING this soup as a kid. But now that I am all grown up, I can't get enough of it! Funny how your tastes change. I have seen this soup done in many different ways, but I prefer this recipe because of how hearty it is. I know this recipe looks like a lot of work, but it's very easy and the end result is SO worth it. Many of these steps (boiled potatoes and beets) can be prepared ahead of time.

(1 rating)
yield 6 serving(s)
prep time 3 Hr 30 Min
cook time 30 Min
method Stove Top

Ingredients For hearty borscht

  • 64 oz
    chicken stock
  • 14 oz
    beef broth
  • 14 oz
    vegetable broth
  • 1
    whole chicken, quartered
  • 2 md
    carrots, sliced
  • 2 stalk
    celery, sliced
  • 2 sm
    parsnips, peeled and halved
  • 2 1/2 lb
    Yukon Gold potatoes
  • 2 bunch
    fresh beets with stems
  • 3 Tbsp
    butter, divided
  • 1 lg
    onion, chopped
  • 2 clove
    garlic
  • 3-5 sprig
    fresh dill
  • 2 pinch
    fresh parsley
  • salt, to taste
  • pepper, to taste
  • 4-5 Tbsp
    white vinegar, to taste
  • sour cream, for garnish

How To Make hearty borscht

  • 1
    Combine all stocks in a large soup pot. Add chicken, carrots, celery, and parsnips. Bring to a low simmer until the chicken is cooked. Skim the top of the soup to remove "foam" and blood. Chicken is done when juice from the chicken runs clear when punctured with a fork.
  • 2
    Remove the cooked chicken. Remove and discard the parsnips.
  • 3
    While the soup base is simmering, wash potatoes and boil with skins on in a separate pot. Potatoes are done when skins begin to crack and are somewhat tender to a fork. Strain and set aside to cool. Once cooled, peel skin (should pull away easily) and cut into 1 inch cubes.
  • 4
    Add cubed potatoes to the soup base.
  • 5
    Remove beet stems from beets (set aside) and boil beets until fork tender in another separate pot. Strain and let cool. Once cooled, remove the outer layer of beets and slice them into "small french fries".
  • 6
    Add sliced beets to the soup base.
  • 7
    Saute chopped onion in a small saute pan with 1 Tbsp butter until tender; set aside.
  • 8
    Rinse beet leaves and stems. Chop into 1 inch pieces. In a large saute pan, add the remaining butter and cook until the leaves are wilted and the stem is tender.
  • 9
    Add onion to the stem/leaf mixture. Then add sliced garlic, fresh dill, and parsley. Salt and pepper to taste.
  • 10
    Add vinegar to the mixture.
  • 11
    Add the veggie mixture to the soup. Taste to see if you want any more vinegar. Let soup slowly cool on the stove to let flavors combine.
  • 12
    When ready to serve, add a dollop of sour cream and accompany it with some rustic, fresh rye bread.
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