This recipe comes from my granny. We used to gather every vegetable from her garden and prepare this hearty soup on a chilly winter evening. If preferred, top with sour cream and fresh dill before serving.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 12 cups |
Ingredients
- 6 beets, peeled
- 6 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 parsley root with greens, peeled and diced, greens finely chopped
- 2 celery ribs, chopped
- 3 tablespoons white vinegar
- salt and ground black pepper to taste
- ¼ cup butter
- ½ cup all-purpose flour
- 1 teaspoon vegetable bouillon (such as Better Than Bouillon®) (Optional)
Instructions
- Place beets, potatoes, carrots, parsley root (greens reserved), celery, and vinegar in a large pot; season with salt and pepper. Pour enough water to cover vegetables into the pot; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 45 minutes.
- Remove beets with a slotted spoon; set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.
- Melt butter in a small saucepan, whisk in flour, and cook and stir until mixture is a light tan color, about 10 minutes; stir mixture into soup. Stir in grated beets and parsley root greens; bring to a simmer and cook until heated through, about 5 minutes. Season soup with vegetable bouillon, salt, and pepper.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 7 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 194 mg |
| Sugars | 7 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and simple! I loved the kick of the vinegar.
Very tasty. I did not add the butter/flour thickening. Instead I just added a dollop of sour cream. I’m giving 4 stars because I tasted the “broth” and it seemed bland, so I added a little allspice. Perfect.
the flavour of this was awesome however adding the flour makes it extremely thick and that is the reason for the 4 stars. my husband said that it was extremely good but just too thick I will make this again however next time I will leave out the flour for thickening
Delicious and super easy to make! I chopped the beets and the soup was great.
Made a mistake and cubed the beets like the potatoes, but still turned out great. Added 1/2 a red onion, then served with crumbled bacon.
This is a great recipe! Absolutely delicious. I will make it again!
tastes just like my grandmothers recipe. added sweet potato, turned out very nice.
Great recipe. I didn’t grate the root – just had it in small cubes. Delicious!
I didn’t grate the beats. The soup was really good
Wonderful recipe, as true blue Ukrainian borscht Connoisseurs this is an awesome way to make it?????? thanks for the recipe!
Loved it! I made this for a dinner party and it turned out great! Nice and easy with no need to babysit it!! Will make this again for sure!! Thank you for posting it….
i would give it more stars if I could loved it have made it several times!
This borscht turned out really good. We made a few tweaks. Instead of water and boullion we used both a box of veggie broth and a box of chicken broth. And the flour and butter ratios seemed off so we used more butter and less flour and that seemed to work well. At the end we added chopped dill. I definitely recommend this recipe!