Borscht
Heirloom beet and cabbage borscht from Ama. Step-by-step, tips for balance, vegetarian swaps, storage and serving ideas.
My grandmother, known as Ama, died last year, but I remember her through her wonderful recipes. Cabbage and beet soup is a traditional recipe of Jews hailing from Eastern Europe. Ama learned this version from her mother-in-law.
Submitted by: Nancy from Chicago, IL
Yield: 6
- Simmer all vegetables slowly until tender, then blend the beets and carrots and return to the pot.
- Adjust sweetness and acidity teaspoon by teaspoon using sugar and citric acid or a substitute.
- Use stock for richer flavor or make it vegetarian; serve hot or cold with sour cream.
Preparation Instructions:
In a large pot of cold water (or vegetable stock for a richer taste), boil all the ingredients slowly for about an hour (until vegetables are all tender).
Blend the cooked beets and carrots (in a blender or with an electric hand blender) and return them to the pot. Add the citric acid and sugar one teaspoon at a time. Taste after each teaspoon of citric acid and sugar until you have the right balance of sweet and sour.
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More About This Recipe
Serve hot or cold, with a large dollop of sour cream.
Frequently Asked Questions
What is citric acid and can I replace it?
Citric acid is a powdered souring agent that adds bright acidity. You can substitute lemon juice or white vinegar. Add any substitute slowly and taste as you go until you reach the sweet-sour balance you like.
Can I make this borscht vegetarian or vegan?
Yes. Replace the beef and water with vegetable stock or water, and omit sour cream or use a plant-based alternative when serving.
How long should I cook the soup?
Simmer the soup gently for about an hour, or until all vegetables are tender. Beets and carrots should be soft enough to blend easily, and potatoes should pierce with a fork.
How many servings does this recipe make?
With the listed quantities it yields about 6 to 8 servings, depending on portion size and whether borscht is a main dish or a starter.
Can I use canned or pre-cooked beets?
Yes. If you use canned or roasted beets, add them later and simmer only until everything is heated through. You may need less sugar or acid because canned beets vary in sweetness and salt.
How should I store and reheat borscht?
Refrigerate in a covered container for up to 4 to 5 days. Freeze up to 3 months. Thaw overnight and reheat gently on the stove. Add sour cream only when serving.
Can I prepare borscht ahead or freeze it? Any tips about potatoes?
Borscht often tastes better after a day since flavors meld. You can freeze it, but cooked potatoes can become mealy. To avoid that, undercook potatoes slightly and finish cooking after reheating, or add freshly boiled potatoes when serving.
What is citric acid and can I replace it?
Citric acid is a powdered souring agent that adds bright acidity. You can substitute lemon juice or white vinegar. Add any substitute slowly and taste as you go until you reach the sweet-sour balance you like.
Can I make this borscht vegetarian or vegan?
Yes. Replace the beef and water with vegetable stock or water, and omit sour cream or use a plant-based alternative when serving.
How long should I cook the soup?
Simmer the soup gently for about an hour, or until all vegetables are tender. Beets and carrots should be soft enough to blend easily, and potatoes should pierce with a fork.
How many servings does this recipe make?
With the listed quantities it yields about 6 to 8 servings, depending on portion size and whether borscht is a main dish or a starter.
Can I use canned or pre-cooked beets?
Yes. If you use canned or roasted beets, add them later and simmer only until everything is heated through. You may need less sugar or acid because canned beets vary in sweetness and salt.
How should I store and reheat borscht?
Refrigerate in a covered container for up to 4 to 5 days. Freeze up to 3 months. Thaw overnight and reheat gently on the stove. Add sour cream only when serving.
Can I prepare borscht ahead or freeze it? Any tips about potatoes?
Borscht often tastes better after a day since flavors meld. You can freeze it, but cooked potatoes can become mealy. To avoid that, undercook potatoes slightly and finish cooking after reheating, or add freshly boiled potatoes when serving.
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