A rustic Ukrainian-inspired borscht featuring roasted beets and toasted walnuts, finished with tangy sour cream and fresh herbs. This hearty vegetarian soup showcases the earthy sweetness of roasted beets with rich, nutty depth.
Recipe Details
Ingredients
- 1kg red beets, peeled and diced
- 2 medium carrots, diced
- 1 large onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 100g walnuts, chopped
- 1.5L vegetable stock
- 45ml red wine vinegar
- 30ml tomato paste
- 2 bay leaves
- 30g fresh dill, chopped
- 200g green cabbage, shredded
- 45ml olive oil
- 30g butter
- 180ml sour cream
- 30ml fresh lemon juice
- 15ml honey
- 5ml caraway seeds
- to taste salt
- to taste black pepper
- for serving rye bread (optional)
Instructions
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Preheat oven to 200°C (400°F). Toss 1kg red beets with 30ml (2 tbsp) 45ml olive oil, to taste salt, and to taste black pepper. Roast for 45-50 minutes until tender.
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Meanwhile, toast 100g walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
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In a large pot, heat remaining 45ml olive oil and 30g butter over medium heat. Add 1 large onion, 2 medium carrots, and 2 stalks celery. Cook for 8-10 minutes until softened.
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Add 4 cloves garlic, 5ml caraway seeds, and 30ml tomato paste. Cook for 1 minute until fragrant.
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Add roasted beets, 1.5L vegetable stock, 45ml red wine vinegar, and 2 bay leaves. Bring to a boil, then simmer for 20 minutes.
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Add 200g green cabbage and cook for 10 more minutes until tender. Remove bay leaves.
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Stir in half the 100g walnuts, 15ml honey, and 30ml fresh lemon juice. Season with to taste salt and to taste black pepper.
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Using an immersion blender, partially blend soup, leaving some chunks for texture. The soup should be chunky, not smooth.
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Ladle into bowls and top with dollops of 180ml sour cream, remaining 100g walnuts, and chopped 30g fresh dill.
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Serve hot with for serving rye bread (optional) if desired.
Tips
Beet Preparation: Wear gloves when handling beets to avoid staining. Roasting intensifies their sweetness and adds depth of flavor.
Texture Balance: Don't over-blend - traditional borscht should have visible pieces of vegetables. Aim for a rustic, chunky texture.
Walnut Toasting: Watch walnuts carefully when toasting as they can burn quickly. They should be fragrant and lightly golden.
Make-Ahead: This soup actually improves in flavor overnight. Store refrigerated for up to 4 days, adding fresh herbs when reheating.
Vinegar Balance: The vinegar adds traditional tang. Start with less and adjust to taste - some prefer more acidic borscht.
Serving Tradition: In Ukraine, borscht is often served with a dollop of sour cream and dark rye bread. The contrast of tangy cream with earthy soup is classic.
Storage: Freezes well for up to 3 months. Thaw overnight and reheat gently, adding fresh sour cream and herbs before serving.