Summer Borscht


Traditional borscht is made with a beef shank and cooked for hours until it’s rich and meaty.  Great for cold winter months, but too heavy for summer.  All the veggies in traditional borscht are in season now and can be glorified in this summer borscht as they should be!  The stock is interchangeable here, use vegetable stock and make it vegan, or beef or chicken stock to make it a bit richer in flavor.

  • 1 T. olive oil
  • 1 large yellow onion, diced
  • 2 leeks, white and green parts, sliced
  • 2 Yukon gold potatoes, peeled and diced
  • 3 celery stalks, sliced
  • 3 carrots, peeled and diced
  • 3-4 beets, peeled and diced
  • Salt and pepper
  • 2-3 sprigs of fresh thyme
  • 2 t. tomato paste
  • 1 can diced tomatoes
  • 5-6 cups stock, I used chicken
  • 1 bunch fresh dill, chopped
  • half a head of green cabbage, sliced thinly
  • sour cream for garnish

Heat the oil in a large Dutch oven over medium. Add the onions, leeks, potatoes,  celery, carrots, and beets.  Stir and cook for about three minutes.  Sprinkle the veggies with salt and pepper, reduce the heat and cover the pot.  Sweat the veggies for about ten minutes.  Remove the lid and increase the heat to medium high.  Add the thyme and tomato paste.  Stir the veggies and allow the tomato paste to begin to caramelize on the bottom of the pan, about two minutes.  Add the tomatoes and stock to cover the veggies, and stir in half of the dill.  Bring to a boil, then reduce the heat and simmer till the veggies are tender, about eight minutes.  Add the cabbage and cook until just tender, about three minutes.  Garnish with sour cream and fresh dill. This can be served at room temperature or even chilled!



About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Healthier Options, Quick Dinners, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

3 Responses to Summer Borscht

  1. ChgoJohn says:

    I’ve never thought of borscht as a Summer soup, so, this post and recipe is an eyeopener. That photo sure makes the soup appealing. Thanks for sharing.

  2. sophiazerg says:

    This looks like a great summer version of borscht! Love the addition of dill.
    Sophia 🙂

  3. Harley says:

    Borscht is great anytime!

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