Karelian Borscht

By • December 30, 2012 • 5 Comments

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Author Notes: The ingredient list looks long but the steps to making a really good, heartwarming soup are short. It comes together in no time. I have never met a soup yet that didn't go well with the proverbial crusty bread and this soup doesn't buck that pairing. This recipe is adapted from The Finnish Cookbook by Beatrice A. Ojakangas.thirschfeld

Serves 6 to 8

  • 3 tablespoons unsalted butter
  • 1 1/2 cups beets, peeled and grated
  • 4 cups chopped red or green cabbage
  • 2/3 cup carrots, medium dice
  • 1/2 cup fennel bulb, small dice
  • 2 teaspoons garlic, minced
  • 1 bay leaf
  • 8 cups broth, beef or vegetable
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 pound sausage, your choice, Italian and Wiesswurst are nice choices
  • Lemon slices and sour cream for garnish
  1. Melt the butter in an enameled 4-quart Dutch oven set over medium heat. Add the grated beets. Cook the beets until they are tender.
  2. Add the fennel, garlic, carrots and cabbage. Stir a few times then add the broth, sugar, bay leaf and vinegar. Cook until the vegetables are tender, about 30 minutes.
  3. If the sausage is raw, cook it whole in a separate pan being sure to brown the casings nicely. Once they are cooked, remove them from the pan, slice them and add them to the soup towards the end of cooking, and likewise, if the sausages were precooked, slice and add them toward the end of cooking as well.
  4. Once the sausage is warm, the veggies tender, serve the soup hot with sour cream and lemon slices on the side.
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almost 2 years ago susan.j.thornton

I made this tonight and it was amazing!

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almost 2 years ago JanieMac

Perfect! Just what I was dreaming of, something clean with beetroot and fennel. I couldn't agree more about the resolution dilemma, there is so little left worth giving up but all sorts of things worth trying. This will be the year of adding good things.

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almost 2 years ago thirschfeld

Glad to hear other people dream of beets and fennel! I hope you enjoy it.

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almost 2 years ago anniemax

I really think you mean "Karelian" borscht, no?

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almost 2 years ago thirschfeld

Sometimes I post these recipes early in the morning without wearing my glasses. I always know better then to do that and I always make a typo. Thanks for catching that.