Easy Borscht Recipe


1 small onion, chopped

2-3 cloves garlic minced

2Tbsp grape seed oil (olive or vegetable oil would be fine)

1 can beets with liquid

½ red cabbage, shredded or finely sliced

3 stalks celery cut into large pieces (we remove them before blending, if you like celery slice it finely)

1 cup homemade vegetable stock (our was made with turnip, onion, carrot, and potato trimmings that we would have otherwise thrown out)

5 cups beef stock (or vegetable stock if you want a vegetarian soup)

6 sprigs fresh dill, whole

6 sprigs fresh thyme, whole

¼ cup pickle juice

Black pepper to taste


Sour cream

½ cup chopped fresh dill


Heat oil in large soup pot or dutch oven. Add onions and garlic and saute for about 2 minutes. Add stock, beets with liquid, cabbage, dill and thyme. Bring to a boil, reduce and simmer for about 1 ½ hours. Remove the celery, dill, and thyme. Add pickle juice (or red wine vinegar) and blend with immersion blender. If you pot if very full, remove half and blend in batches. Let simmer another 15 – 20 minutes. Serve with a dollop of sour cream and a sprinkling of fresh dill. Goes well with a nice slice of rye bread.


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