Serves a Crowd

Borscht - Ultimate Root Garden Goodness

September 23, 2011
7 Ratings
  • Serves a crowd
Author Notes

Borscht is so versatile; there are hundreds of variations, meat-based, vegetarian, hot or cold. I needed to start using up some of the garden harvest and was inspired to make this version after reading a friend’s recipe.

Comforting and nutritious, this recipe is packed with root vegetables = beets, parsnips, carrots, leeks and potatoes. It’s perfect to make on a cold day, just sit back and enjoy the aroma that will fill your kitchen as it simmers.

This garden goodness is delicious, definitely potluck, starter or side dish worthy, serve with my parsnip bread (here on Food52) and a glass of wine. Eat, Drink & be Merry!

What You'll Need
  • 1/4 cup olive oil
  • 2 sliced leeks
  • 3 large carrots, 3 celery stalks with leaves and 2 medium parsnips – diced
  • Garlic, smashed and chopped
  • 1 cooked beet – grated AND 2 large cooked beets - sliced then quartered
  • 6 cups vegetable stock; add a little more if you need it.
  • 2 bay leaves
  • 1 small head cabbage, shredded
  • 2 medium tomatoes - diced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Himalayan sea salt and pink peppercorn – a couple grinds
  • 1/4 cup raw rice, brown or white
  • 2 large potatoes, peeled and diced
  • Greek yogurt or sour cream
  1. In a heavy bottom 6-8 qt. stock pot, heat olive oil until the first wisp of smoke rises.
  2. Add leeks, carrots, parsnips and celery to the stock pot; toss and sauté for 2-3 minutes.
  3. Add garlic and continue to cook for another 3 minutes. Transfer the sautéed vegetables over to a bowl.
  4. Increase the pan heat and deglaze the bottom with 1 cup of the vegetable stock.
  5. Transfer the vegetables back to the stock pot. Add the grated beet, stir to incorporate.
  6. Add remaining vegetable stock, bay leaves, cabbage, quartered beets and tomatoes; stir to combine.
  7. Then add in red wine vinegar, honey, salt and pink peppercorn.
  8. Bring soup to a strong simmer and then lower to a slow simmer – cover.
  9. Simmer for 1 hour. Adjust salt and pepper to taste.
  10. Add rice, stir, add the potatoes and cook until they are done.
  11. Serve with a dollop of sour cream or Greek yogurt.

See what other Food52ers are saying.

  • gingerroot
  • lapadia
  • spicecat

4 Reviews

spicecat October 3, 2011
I have a dear friend going into surgery on Thursday. She loves this dish, and soon as she is feeling better I will make for her.

Thank you again Linda for sharing.
lapadia October 3, 2011
Sounds great, spicecat, I am sure she will enjoy it...and thanks!
gingerroot September 28, 2011
Oh yum, lapadia! And gorgeous to boot. I can't wait to try this.
lapadia September 28, 2011
Thanks, gingerroot, hope you and your family enjoy it, would love to hear back!