Recipe | Traditional Borscht Soup

Our buddies over at Green Press have shared their delicious recipe for traditional Russian borscht. We’ve tried this dish whilst actually in Russia and can safely say that the Green Press team have nailed it when it comes to authentic taste.

This antioxidant-rich, hearty stew of beetroot goodness has been used to fight disease, restore gut health and aid liver health for centuries.

Healthy Traditional Borscht Soup Recipe

Makes 7-8 liters (roughly 12 servings which you’ll get through faster than you think)

Ingredients:

12 medium beets, shredded
1 small head of cabbage, shredded – do not use the core
6-8 unpeeled carrots, grated
2 large brown onions, chopped
4 potatoes, cubed
1 whole 8-oz can tomato paste
4 cloves of garlic, cloves peeled and minced
1 bunch parsley, chopped
Organic beef base stock, or vegetarian equivalent
Additional water or stock, as needed
Salt and black pepper, to taste

Optional:

1 kilo of diced grassed fed beef (or left over beef from your homemade bone broth)
4 medium sized tomatoes (optional, for thicker soup consistency. I like to have these on hand to adjust my soup accordingly. The consistency should be a medium weight – not too thin)

Method

Boil 12 beets for 2 hours. Peel cut bottoms off and refrigerate. Shred.
Shred 8 carrots.
Diced 2 onions.
Sauté onions and carrots with olive oil in dutch oven until the onions become translucent and the carrots turn brown.
Add 1 small can of tomato paste to onion and carrot mixture and simmer until the paste melts and is consistent throughout.
Bring 7-8 liters of beef broth to a boil.
Cube potatoes (I like to cube mine all different sizes).
Shred green cabbage.
Add potatoes and cabbage to stock. Simmer for 10 minutes.
Add 3/4 amounts of the shredded beets and your carrot onion concoction into soup.
Simmer for 40 minutes with lid partially off.

Tip: Use this time to get your soup to the right consistency. If your soup appears too thick at this point, feel free to add more water or extra stock until the consistency is right. If you want to thicken your soup add 3-4 chopped tomatoes to a separate pan on medium heat with 1 clove of garlic and cook until it resembles gravy. If using homemade stock, add beef base (do not add extra salt until you are done adding beef base as it tends to be very salty on its own).

Pan-fry your extra meat at this time if you have it with a tablespoon of olive oil. Make sure it is seared on the outside but a bit raw on the inside.
Stir in the remaining beets, cubed meat, minced garlic, pepper, and more salt if needed. Simmer for another 15 to 20 minutes, or until the beets are no longer dark-red and the garlic has mellowed out.
Check that meat has cooked.
Remove from heat and stir in the parsley.
Enjoy the most delicious liver cleansing soup you’ll have in your life. Let the remainder cool and store in 1 liter containers in your freezer. Defrost after a social Saturday night or any time you’re feeling a little run down.

Traditional Borscht Recipe

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We know that there's no magic cure for food intolerances. That's why we're here to help you! Ash and Em will give you tools and inspiration to create the healthy lifestyle you want, no matter your food intolerances. On Eatable you will find nutrition & health articles, recipes, reviews, yoga tutorials, interviews + tips on how to live and travel with food intolerances.