Grandma's Borscht (Polish Beet Soup)

When I made borscht for the first time, I was alone in my dorm room. When I tasted the first bite the first thing I thought was "it tastes like home." And then I thought of that scene from Ratatouille when the critic ate it and was brought back to his childhood. This is the vegetarian version, but it tastes pretty close to the real thing (Grandma made it with pork hock).

Ready In:
2hrs 50mins
Serves:
Units:

ingredients

directions

  • caramelize the onion in some olive oil.
  • Add the potatoes and fry for about 2 minutes, careful not to let the onions and potatoes stick to the bottom of the pan. Use a bit more oil if necessary.
  • Add the vegetable stock and carrots. If you use fresh green beans, add them at this point. Bring to a boil. Cook for 5 to 10 minutes until potatoes and carrots are tender.
  • Add the beets, green beans, bay leaf, and dill. Simmer for a couple of hours. Serve with sour cream if desired.
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@joanne.smolka
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@joanne.smolka
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"When I made borscht for the first time, I was alone in my dorm room. When I tasted the first bite the first thing I thought was "it tastes like home." And then I thought of that scene from Ratatouille when the critic ate it and was brought back to his childhood. This is the vegetarian version, but it tastes pretty close to the real thing (Grandma made it with pork hock)."
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  1. Veronica O.
    Can you use neck bones when making the best soup? Is it sour cream that is also in the soup?
    Replies 1
  2. joanne.smolka
    When I made borscht for the first time, I was alone in my dorm room. When I tasted the first bite the first thing I thought was "it tastes like home." And then I thought of that scene from Ratatouille when the critic ate it and was brought back to his childhood. This is the vegetarian version, but it tastes pretty close to the real thing (Grandma made it with pork hock).
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