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hearty borscht

(2 ratings)
cbadowski860 avatar
Blue Ribbon 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.

Blue Ribbon Recipe

There are many ways to prepare Borscht and we enjoyed Catherine's mother's Polish version. It's warm and hearty. The base is made with a rich homemade stock. Beets add a slightly sweet, but earthy, flavor that mixes nicely with the other savory ingredients. They're also how this soup achieves its classic red color. Carrots and potatoes add texture. White vinegar gives acidity to the recipe and adds another layer of flavor. It takes time to make, but it's not a complicated soup recipe.

— The Test Kitchen @kitchencrew
(2 ratings)
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

Test Kitchen Tips
After using the chicken for stock, debone it and save the chicken for chicken salad or another meal.
  • Combine all stocks in a large soup pot. Add chicken, carrots, celery, and parsnips.
    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.
  • Remove the cooked chicken. Remove and discard the parsnips.
    2
    Remove the cooked chicken. Remove and discard the parsnips.
  • Wash potatoes and boil with skins on in a separate pot.
    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.
  • Add cubed potatoes to the soup base.
    4
    Add cubed potatoes to the soup base.
  • Remove beet stems from beets (set aside) and boil beets until fork tender in another separate pot.
    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".
  • Add sliced beets to the soup base.
    6
    Add sliced beets to the soup base.
  • Saute chopped onions.
    7
    Saute chopped onion in a small saute pan with 1 Tbsp butter until tender; set aside.
  • Saute chopped beet leaves.
    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.
  • Add onion to the stem/leaf mixture.
    9
    Add onion to the stem/leaf mixture. Then add sliced garlic, fresh dill, and parsley. Salt and pepper to taste.
  • Add vinegar to the mixture.
    10
    Add vinegar to the mixture.
  • Add the veggie mixture to the soup.
    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.
  • Add a dollop of sour cream when serving.
    12
    When ready to serve, add a dollop of sour cream and accompany it with some rustic, fresh rye bread.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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