If there is one dish that gets the taste buds rocking, it has got to be Borscht. For those who haven’t experienced Borscht, it is a beet soup with rich flavor and is warm comfort food. Borscht is a typical dish, traditional in many Eastern European cuisines.
Many traditional dishes, such as Borscht differ with each family, and each adds their family-specific twists to their recipe. Your whole family will love this Classic Bortscht recipe. I use chicken in this recipe, but you can use any meat that you want. If you’re vegetarian, use vegetable stock instead of chicken stock and don’t add meat. It’s delicious either way!
Side note: Use gloves when handling beets or your fingertips will stain red for a couple of days. Another precaution is using napkins and bibs if you have messy eaters. The beet juice can stain clothing.
- 1 tbsp. olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 c. carrots, shredded
- 1 large russet potato, peeled and diced
- 3 c. cooked beets, diced (we used leftover roasted beets)
- 1 tsp. smoked paprika
- 8 c. chicken stock
- 2 tbsp. apple cider vinegar
- 1 lb. cooked chicken, shredded or diced
- Salt and pepper to taste
- Bunch of dill
- In a large sauce pot, heat olive oil over medium heat. Sauté onions until translucent.
- Add garlic and sauté for one minute more.
- Add carrots and potatoes and cook for 5 minutes.
- Add beets, paprika, chicken stock, vinegar, and chicken. Bring to a boil and then lower to a simmer. Cook for 30 minutes. Add salt and pepper to taste. Garnish with fresh dill.