Borsch was probably the first soup I learned to cook. And I learned only by looking at how my mama cooked it.

Borsch was probably the first soup I learned to cook. And I learned only by looking at how my mama cooked it. It certainly brings back great memories form my childhood as I always loved its rich color and aroma. There are as many borsch recipes out there as there are cooks. And almost every woman in Easter Europe has her own style of cooking it. And here is mine!

Health benefits of Borsch

  • Borsch has a great variety of colorful vegetables (cabbage, carrot, onion, beet, tomato). The colors come from different phytonutrients that play many important roles in our health. Just to name a few, they are anti-inflammatory, cancer preventers and fighters, they support cardio health and immune function.
  • Cooking vegetables in liquid and then consuming them with that liquid insures that the minerals and vitamins that escaped into the liquid are not escaping from us.
  • Borsch is an excellent source for beta-carotene, vitamin C and K1, and folate.
  • High fiber content will keep things moving through our system for faster elimination of wastes and toxins.
borsch ingredients

My Mama's Borsch

Ingredients:

2 Tbsp olive oil
1 onion, chopped
2-3 large potatoes, cubed
1 large carrot, cubed
1 small white or green cabbage, thinly shredded
1-2 beets, grated, greens sliced
2-3 large tomatoes, cubed or a jar of tomato preserve
1-2 quarts of chicken or beef broth (optional) or water
2-3 cloves of garlic, minced
1/2 cup of each fresh dill, cilantro, parsley chopped
Freshly ground pepper
Salt to taste

Directions:
  1. In a large stainless steel pot over medium heat, add the olive oil and sauté the onion, about 5 minutes, or as long as it takes you to chop/slice up the other vegetables starting with potatoes, carrots, cabbage, beets and tomatoes. Add each vegetable to the pot as you finish chopping it up.
  2. After adding the tomatoes cook for 3-5 more minutes stirring a couple of times. Vegetables should sauté  for 15-20 minutes from beginning to end.
  3. Add as much water and/or broth as you like to reach the thickness that you prefer. I like my borsch thick, so I add water just to cover the vegetables.
  4. Bring to a boil and let it cook for just a couple of minutes. Check if potatoes are done. When they are soft add salt and pepper, garlic and herbs and take off the heat.
  5. Serve immediately and enjoy with or without sour cream.
  6. Cover and refrigerate the leftovers – Borsch gets even better after a day or two in the fridge!