I am happy to share my version of amazing beet soup that many call borscht. OK, I better be honest here – it’s my mom’s recipe. I wouldn’t be surprised if there are more than thousands of recipe variations of this soup. Many Eastern European families cook this soup in their own unique way. Some use beans, celery, chicken or beef and some omit the key ingredients such as cabbage and tomatoes. I always follow the recipe I am about to share with you, and only once in a while add white beans for a change.
I recommend cooking a vegetarian version of borscht. This soup is very flavorful without any meat, so save your beef for the next recipe. About 4 months ago my husband and I decided to reduce meat consumption in order to save some animals. We are trying to stay vegetarian throughout the week and have some meat on weekends. It doesn’t always turn out this way, but we are trying. 🙂
You will notice in the recipe that I add a little sugar to the borscht. Feel free to customize it to your liking or skip the sugar altogether. Some people like a touch of sugar to emphasize the sweetness of the beets, and I am one of those people. Serve it with a spoonful of sour cream and sprinkle fresh dill or parsley. This soup makes a great lunch and stays in the refrigerator for up to 5 days.