Make Ahead
Dr. Zhivago Borscht
Popular on Food52
66 Reviews
dark
January 22, 2024
I made this soup at my hotel, and the Ukrainian guests asked if there was a Ukrainian working in the kitchen!
A very high praise, I think!
A very high praise, I think!
NakedBeet
January 22, 2024
Wow, what a compliment! My aunt’s side of the family make this on a meat stock (what I think if as a more traditional Ukrainian version) that lends some weight to the broth. She will add cabbage, too, so the beets become part of the background. So glad your guests enjoyed it!
Katie
December 12, 2022
The dill shines and it has a lovely earthy-sweet-sour-rootiness that sends me to the moon. I added 2 tbsp of sherry vinegar after shredding the beets, in addition to the juice of a whole lemon already in the recipe to lift the acidity a bit more. So yummy and I can tell it will only be better tomorrow and the next day.
NakedBeet
December 12, 2022
Hi Katie, glad you added to taste! Yep, a lot depends on the beets and how much sugar they have as they cook. One thing to note about the sourness is that when the soup is still warm it’s hard to tell how the flavors will settle, so once it cools off, you can always add more salt or lemon juice before eating.
Nancy H.
January 7, 2014
Making this soup for the 2nd time - it was so good!! Have a cooking question though. What is the purpose of skimming the foam off. Realize it's not a critical step... Forgot to do it last time and still came out great (will do it this time and add additional olive oil), but just curious about why I'm doing this? Great recipe! thanks!
NakedBeet
December 12, 2022
Typically, root vegetables will deposit some of this, just like in chicken soup, it’s not harmful, just makes the soup a bit cleaner in terms of the taste. I’ve recently come across people not skimming chicken stock foam off, so you’re in good company!
Stas S.
January 5, 2014
On the South of Poland we used to sort off, "pickle" the beets. Sometimes over one full week. Just put the beets, in a big jar, add garlic, salt a bit of honey, leave for about 4-6 days, and use as a Base to the soup. The soup will gain some serious taste.
Rachel S.
January 6, 2014
sounds delicious. I was just wondering if you peel & cut the beets or just put them in whole & unpeeled? Thanks!
Stas S.
January 6, 2014
i do peel them but i try to kinda slice them in thick parts, about 1,5 cm wide. big ones, but cut.
ChefFace
September 30, 2013
Thanks for the recipe! I used it as a guideline, but we have dill haters and no juniper berries available: I added 10 blackberries instead of juniper berries, doubled the lemon juice, and only used 6 cups of water and pureed the veggies towards the end, we wanted a thicker pureed version. I topped each bowl with thick sour cream, parsley oil (lemon infused olive oil and fresh parsley blended), and pepper. HUGE HIT! I convinced 4 people that they actually LOVE beets. Lovely :)
NakedBeet
December 12, 2022
Full disclosure, I don’t always have fresh dill on hand, either. And the juniper berries are a modern twist! Glad to hear you have some beet converts!
Ugn? A.
August 29, 2013
Borsch is very common in Lithuania, but i add a little bit of balsamic in them, it balances the sweetness of beets. You can also use apple vinegar, or juice (:
Mark M.
January 15, 2015
Definitely! I see lemon juice is listed here but I know vinegar is used in most classic recipes.
Eleana
February 19, 2013
I tried this tonight and love it! I didn't have juniper berries but had a few blackberries to toss into it.
Sarah I.
September 16, 2012
Y'all: go make this as quick as you can. It is stoopid good! It's so simple and straight forward that even my one-flavor/texture-at-a-time kid liked it.
Sarah I.
September 16, 2012
Y'all: go make this as quick as you can. It is stoopid good! It's so simple and straight forward that even my one-flavor/texture-at-a-time kid liked it.
Condolini
January 4, 2012
Made it and shared at the office. Everyone liked it! I added a dash of cider vinegar because I'm used to beets/greens with butter and vinegar. I'll make it again.
NakedBeet
January 10, 2012
If you can't get good lemons or you want to give this soup even more acidity (fresh beets are sweet!) cider vingar is definitely the way to go, nice addition and so glad everyone at your office enjoyed it!
Condolini
January 4, 2012
Made it and shared at the office. Everyone liked it! I added a dash of cider vinegar because I'm used to beets/greens with butter and vinegar. I'll make it again.
kdjmom3
January 3, 2012
I am asking something I think someone else already asked--can you peel and shred the beets before cooking, or do you have to grate them after they have cooked for a while in the broth? Can't wait to make this soup, looks soooo good!
NakedBeet
December 12, 2022
I will have to try this for the sake of experimentation, just to see if flavors are different.
lovelola
November 3, 2011
I've made this soup twice since its recent discovery, and my partner and I are completely hooked. Thank you for sharing the recipe. Its such a healthful, strengthening meal- I'm expecting a child in a few months, and this soup is certainly one my body craves, especially as the weather cools!
rachel.elizabeth.carleton
July 14, 2011
Just had to say I made this tonight and it is DIVINE. Totally economical too, for an unpaid intern living in NYC. Thank you for sharing!
NakedBeet
January 10, 2012
You're welcome! Beets are definitely a super cheap and hearty for lunch and dinner. I've also been known to eat this for breakfast!
rayva
February 4, 2011
This is such a delicious soup! My favorite kind, broth-y with clear distinct flavors. I will make this again and again!
aricooks
December 19, 2010
This recipe converted me to borscht! So fresh and delicious. The one thing I would recommend, is possibly tying the juniper berries up in a little cheesecloth sack that can be removed before serving. Not everyone loves biting into those pine-y little guys, but they do contribute a great flavor. Thanks Naked Beet!
friendlyoaks
October 28, 2010
Eight months later and I finally tried this. It is perfect - except I would add a few more potatoes because the beet-potato combination is heavenly. I am now trying to locate old-style fermented beets because a friend of mine has a long-ago childhood memory of the best soup ever made with them. As a beetlover, Naked Beet, (if you are still logging in here) do you have suggestions on how I can find them?
Allison C.
March 10, 2010
I'm so glad to see that this recipe got an "editors' pick" designation, because to me... it's still the beet winner! :-)
NakedBeet
March 7, 2010
Thanks for all the support everyone, it's deeply appreciated and I'm thrilled for the nomination. I just want clarify the seasoning aspect of my recipe. Hold off on the use of salt until after the grated beets cook. If you salt the water before that, the beets will seize up as they cook and will not release their full color, sweetness, and flavor into the soup.
allie
March 7, 2010
I am in the middle of making it - waiting for the beets to get tender. Realized we don't have a regular grater, so am going to grate in food processor - and save my hands from pink stains. Have you tried shredding the beets before cooking?
My mom makes a spicy tomato cabbage beet borsch that I need to replicate, but she finds cooking from recipes beneath her, so I need to figure out how to replicate.
My mom makes a spicy tomato cabbage beet borsch that I need to replicate, but she finds cooking from recipes beneath her, so I need to figure out how to replicate.
NakedBeet
March 7, 2010
Hey Allie, that's a good question and I'm definitely going to test that out next time around. The only real difference I find in my grater vs. the food processor is that the processor makes thicker cuts of things. I noticed this the last time I made potato pancakes with a grater side by side with potatoes cut on the processor. The grater made them just that much thinner, which I preferred.
Rhonda35
March 7, 2010
I have the same question - why not grate the beets BEFORE cooking? - fishing out hot beets and then trying to grate them seems a bit backwards. Anyway, I will look forward to seeing what you all discover. I am looking forward to trying this since I love beets but have never cared for borscht - hoping this will change my opinion!
allie
March 8, 2010
The finished borscht was great -- food processor and all. Thanks for a wonderful recipe.
Amy_N-B
March 9, 2010
I made your borscht last night, Naked Beet, and I used my food processor to grate the beets and it turned out perfectly. I have never been a borscht fan, but this was delicate and graceful, and deserving of the Dr. Zhivago (favorite movie, near perfect book) title. I can just imagine Lara and Zhivago eating this in the house in Yuriatin.
Amy_N-B
March 9, 2010
I did have a hankering to add the beet greens. I know that as a winter soup, Russians and Poles would be unlikely to have greens (the beets being stored in a root cellar), but I love them so. I may sautee the greens and serve them with the leftover borscht.
Polish D.
March 7, 2010
I am going to make this recipe this week. I can't tell my mother. She will be so jealous that I am not using her recipe, which is similar. Dr Zhivago's version promises to be even better.
NakedBeet
March 9, 2010
LOL! I hope the soup doesn't cause a family rift. ; ) Do you know the joke about the wife burning the beef stew? The husband is ecstatic and says to his wife, "Finally, it's delicious, just like my mother's."
Amy_N-B
March 5, 2010
I can't wait to try this! It looks delicious.
NakedBeet
March 9, 2010
I am embarrassed to say that I discarded the beet greens until recently because I never realized they were so delicious. An Italian friend fed me some sauteed greens with garlic and olive oil. That's all I wanted to eat, even though she made so many other great things. So glad you liked it!
Allison C.
March 4, 2010
This is amazing. Great recipe, fabulous writing, tasty beets! So deserving of publication in the cookbook... you got my vote! No contest.
theicp
March 4, 2010
This recipe has made me feel nostalgic for my time abroad...in France. Our program had a Russian cook who made borscht all the time, which was perfect for a the cold, mistral winds of Provence. Glad to see this recipe is a finalist, looking forward to making it!
aargersi
March 1, 2010
Made this yesterday - YUM! I am going to have it for lunch today, too!
NakedBeet
March 1, 2010
Oh Wow! That's awesome. Did you like the tartness? I have some leftovers myself.
aargersi
March 1, 2010
I did indeed - perfect balance with the beet and the lemon. I am so happy because I have made borscht in the past and it has been not-so-good, finally I have a great recipe! I will be making this again and again!!!
student E.
February 25, 2010
i just made this for dinner tonight -- delicious! i love all the vegetables -- they really make this feel like a complete meal. i used some beef stock too. thank you for sharing the recipe!
NakedBeet
March 4, 2010
I missed your comment that you made this. So glad you liked it! I bet the beef stock made it a lot heartier, too.
lastnightsdinner
February 23, 2010
Since I discovered (too late) the allure of beets, I've been searching for a great borscht recipe, and this sounds like just the thing.
GoodFoodie
February 23, 2010
My 6 year old daughter was adopted from Russia. She thinks borscht is 'her' soup. Looking forward to making this for her....thanks.
NakedBeet
February 24, 2010
That is adorable, "her soup"! I know every region has its own take on this and I hope she likes it.
GoodFoodie
February 25, 2010
Yes, that is what I hear from my friends. My Polish friend made us a Polish Christmas borscht - perfectly clear, spiced red consomme. Fascinating variation.
Lizthechef
February 23, 2010
You are the beet queen and I look forward to making your recipe. I love cooking something that has evolved over time and has family roots. Like your mother, pink fingers never bother me! Thank you for such a complex recipe.
AntoniaJames
February 23, 2010
Mmmm, yum. I love recipes that the creator has been working on and perfecting over time. I plan to make this in the next few days. Do you add the potatoes and carrots to the pot right after cutting them? Thanks! ;o)
NakedBeet
February 23, 2010
Yes Antonia, add the potatoes and carrots into the water as soon as you're done preparing them. Thanks for catching that!
aargersi
February 23, 2010
Thank you so much for posting this! I am VERY excited to try it ... it looks and sounds exactly like what a perfect borscht should be ...
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