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.
I had never had beet soup until this evening. I’m not a big fan of beets and yet I liked this soup. Swati called it Russian Borscht soup.
I asked Swati for her borscht soup recipe and this is what she shared. It seemed simple enough and I thought I would try making the soup at home. I modified the recipe slightly to add some garlic and sage.
Swati’s Borscht Beet Soup:
makes 8 servings
Ingredients:
- 4 large beets
- 2 medium red skin potatoes
- 1 large red onion
- 4 cloves garlic crushed
- 4 sage leaves
- 3 tomatoes finely chopped
- 1 cup shredded red cabbage
- Salt and pepper
- 1 tsp lemon juice
- Sour cream
Directions:
- 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 sage leaves and 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.
With Valentine’s Day coming up, why not try making beet soup or borscht as part of a red-themed dinner option ❤️.
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.