I had never had beet soup until this evening. I’m not a big fan of beets and yet I liked this soup. My friend Swati called it Russian Borscht soup.
About the recipe
I had this beet soup at my friend Swati’s home back in December when we went for Christmas Eve dinner. Swati had wanted to make a red-themed dinner and on the menu was beet soup, beet salad, vegetarian lasagna, mushroom quiche, and fondue with homemade bread for appetizers.
As I mentioned I’m not a fan of beets yet I liked this beet soup! It’s yummy with the flavors of onions and garlic, creamy from the potatoes, and sweet from the beets. So yummy that I asked Swati for her soup recipe. Swati called it Russian Borscht Soup and this is what she shared. I modified the recipe slightly to add a few cloves of garlic. Here it is.
Swati’s Borscht Beet Soup:
makes 8 servings
- 4 large beets
- 2 medium red skin potatoes
- 1 large red onion
- 4 cloves garlic crushed
- 3 tomatoes finely chopped
- 1 cup shredded red cabbage
- Salt and pepper
- 1 tsp lemon juice
- Sour cream
- Peel beets, potatoes and onions, and cut them into quarters. In a pressure cooker, cook beets, potatoes, and onion all together until tender.
- Blend all the cooked vegetables and chopped fresh tomatoes in blender. Add 1-cup water as needed to bring to a thick soup consistency.
- In a large pot heat 1 tbsp olive oil and sauté garlic until tender. Add the pureed beet vegetables. Add salt and pepper and 2 cups broth. Cook for additional 20-30 minutes adding more broth as needed for a soup consistency that you want.
- Add juice of 1 lemon and chopped red cabbage and stir-in. Soup is ready.
- Serve warm with dollop of sour cream.
Happy Soup Day!
3 thoughts on “Russian Borscht Beet Soup”
I remember this soup Swati makes! Love the soup and the color.
Thanks for posting it. Will make it soon. Or better still will ask Swati to make it!
Yes, you are right, we can ask Swati to make enough for both of us 😀😀
It truly was amazing. Thank you Swati for introducing us to this new soup.