Culinary Institute of America Recipe
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Borscht is one of those soups that has dozens of variations. You can use vegetable broth if you prefer a vegetarian soup. Grating the beets into the soup releases maximum beet flavor. Though this recipe calls for the borscht to be served hot, it is also delicious when served cold.

This recipe and other great ones is from The Culinary Institute of America's New Book of Soups cook book.

Borscht soup recipe by The Culinary Institute of America



Makes 8 Servings

  • 2 medium beets
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 cups minced onion
  • 2 celery stalks, cut into matchsticks
  • 2 parsnips, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 1 leek, white and light green parts, cut into matchsticks
  • 1/2 head Savoy cabbage, shredded
  • 2 qt chicken or vegetable broth
  • Salt as needed
  • Freshly ground black pepper as needed
  • 1/2 cup sour cream
  • 1/4 cup minced fresh dill
  • Red wine vinegar as needed


Makes 1

  • 1 tsp dried marjoram
  • 4 to 5 parsley stems
  • 2 cloves peeled garlic
  • 1 bay leaf enclosed in a large tea ball or tied in a cheesecloth pouch


  1. Simmer the beets in enough boiling water to cover until partially cooked, 10 to 15 minutes. When cool enough to handle, peel and reserve for later use (use gloves to keep your hands from turning purple).
  2. Heat the oil in a large pot over medium heat. Add the onion, celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are translucent, about 15 minutes.
  3. Add the broth and sachet. Bring to a simmer and cook for 10 minutes.
  4. Grate the parboiled beets (wear gloves) directly into the soup and simmer until all the vegetables are tender, about 10 minutes.
  5. Remove and discard the sachet. Season to taste with the vinegar, salt, and pepper. Serve in heated bowls, garnished with the sour cream and dill.

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