The Lazy Man’s Polish Borscht Recipe

I love buying beets, not because I love beets so much that I can’t wait to eat them, but rather that I can buy them and use them in a recipe when I feel like it…like 2 months later. They have such an amazing shelf life. The farmer I purchase my produce from sells gigantode bags of them for only a few dollars. I got this latest batch back at the beginning of September and I just used up the last of them today! How fantastic is that? So get on the beet band wagon because it’s a great place to be. Seriously.

My favorite beet soup is this one that I posted a while back. This one was THE recipe that convinced my husband that he could EAT beets once and a while.  The soup is amazing. Since then it’s pretty much the only one I make. So I decided to stretch out of my comfort zone and try making a borscht recipe.

This borscht recipe is a little different than most for 2 reasons: no potatoes and no tomatoes (it has a nice rhyme to it, don’t you think?). This Polish borscht was so simple. Stewed beets in a flavorful broth with no bells and whistles. I love the simplicity. I also liked this version because there was no meat. Not that I’m vegetarian, but I just didn’t feel like fussing about with browning the meat. Heck, I didn’t even have anything thawed or anything in the fridge, so this also worked with what I had on hand. Even better! But the best part was that I just needed to throw everything in one pot, barely chopped, and boil it. I love when it’s easy!

The only thing I changed about this recipe was the onion, I used 2 leeks instead and added a bit more salt (but it really depends on the type of salt you use, as to the amount you’ll want to add). I’ve also included some measurements where none existed (example, one bunch of….just like a grandmother’s recipe would be). Now is it the best beet soup recipe I’ve ever had? No, the Roasted Beet Soup is, but it’s nice to change it up every once and a while and it’s worth making twice.

 

You’ll need a BIG pot

 

Polish Borcht

Barely adapted from here

  • 2 leeks
  • 2 carrots
  • 2 stalks of celery
  • 8 beets (medium sized), organic if you can
  • 8 cups of water
  • 1 bay leaf
  • 2 cups rough chopped parsley or one bunch
  • 2 cups rough chopped dill or one bunch
  • 2 tsp salt
  • lemon juice or vinegar to taste

Clean the leeks, carrots and celery and chop into large chunks. Wash the beets and chop off both the ends. Do not peel. Add everything to a very large pot, except the lemon juice and bring to a boil. Simmer for 1 hour. Scoop out the beets and set aside. Strain out the veggies and reserve the broth only. Chop the beets, either into small bite size pieces or julienne them. Put the beets and broth back in the pot. Heat until nice and hot. Add lemon juice or vinegar to taste and season with salt and pepper.

Dill Yogurt (optional)

Mix 2 Tbsp chopped fresh dill with 4 Tbsp of yogurt (or sour cream)

Here are a few other great beet recipes that may interest you.

Roasted Beet Soup with a Basil Cream

Red Velvet Beet Cake

Warm Lemony Navy Beans with Roasted Beets and a Minted Yogurt

Savory Beet and Yam Flan with Pancetta and Goat Cheese

I’m sharing this with Mangia Mondays, What’s Cooking Wednesdays, Real Food Wednesdays, Simple Lives Thursdays, Full Plate Thursdays, My Meatless Mondays and Gluten Free Wednesdays.

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25 Responses to The Lazy Man’s Polish Borscht Recipe

  1. Nicole November 9, 2011 at 6:21 pm #

    I couldn’t find the link to your previously posted beet soup favourite. Could you add it to the blog post?

    This looks delish! Borscht is one of my favorite foods, ever since I had some at a lovely Russian restaurant in Vancouver.

    Perfect for this cold weather.

  2. Elsa November 9, 2011 at 7:58 pm #

    Isn’t borscht a stunning soup??? The red is just beautiful. And it’s tasty too, of course! :) I’ve pinned this to try next time I buy some beets.

  3. France November 9, 2011 at 9:51 pm #

    Hi Nicole, the links are in there and here’s another link for convenience sake. Thanks for swinging by!

    http://www.beyondthepeel.net/2010/09/roasted-beet-soup-with-a-basil-yogurt-cream.html

  4. France November 9, 2011 at 9:52 pm #

    Elsa, I couldn’t agree more. It is absolutely stunning. Thanks for the Pin and have a great day!

  5. Kelly November 10, 2011 at 5:06 pm #

    I love beets. And, interestingly enough, it was my 9 year-old son who got me hooked on them! His botanist teacher sent him home with a bag of fresh beets, well I never looked back. This is a nice variation on your original recipe France. I don’t find simplicity lazy though. I find it rather smart :)

  6. France November 10, 2011 at 5:15 pm #

    Kelly, that’s great that your son got you hooked on beets! It’s usually the other way around :) And you’re absolutely right: Simple = Smart

  7. The Café Sucré Farine November 10, 2011 at 6:40 pm #

    That first picture has to be one of the prettiest food pictures I’ve ever seen and the borscht sound wonderful! Love your blog, so glad I found it!

    • France Morissette November 11, 2011 at 2:30 am #

      Hi Chris! Thank you for stopping by. What a lovely blog you have and wonderful recipes and pictures.

  8. Debbie @ Easy Natural Food November 10, 2011 at 10:59 pm #

    I love all the green herbs going into this – talk about nutrient-packed! Looks very tasty too.

    • France Morissette November 11, 2011 at 2:21 am #

      Hi Debbie. I just love that the greens, herbs and everything pretty much goes in whole. What a time saver.

  9. Mary November 11, 2011 at 1:30 am #

    This really looks delicious. I happen to be a beet fan, so your recipe will be moving from your kitchen to mine quite soon:-). I hope you have a wonderful evening. Blessings…Mary

    • France Morissette November 11, 2011 at 2:21 am #

      Hi Mary, It’s funny, us beet lovers are a rarity. I can’t think of one thing I don’t like about beets…ok maybe the pick hands.

  10. Jeanette November 11, 2011 at 12:32 pm #

    What a pretty beet soup – it is fun to change things up a bit – I like this version as well as your other one.

  11. Joanne November 11, 2011 at 12:52 pm #

    My brother is a borscht fanatic and it’s pretty much the only way I can get him to eat vegetables. Definitely going to make this for him!

  12. France November 11, 2011 at 10:49 pm #

    Joanne, let me know how it turns out for you. Have a great weekend!

  13. Miz Helen November 12, 2011 at 5:46 pm #

    France, this is a beautiful Borscht. I just love Borscht and yours looks so good! Thank you so much for sharing your fabulous recipe with Full Plate Thursday. Hope you are having a great week end and please come back soon!
    Miz Helen

  14. France November 12, 2011 at 10:25 pm #

    Miz Helen, thanks so much for your kind words and for hosting Full Plate Thursday. See you soon!

  15. Mom Photographer January 3, 2012 at 8:03 pm #

    I am first generation Polish and I have never hear of barszcz with tomatoes.lol
    It sounds so weird. In the barszcz I grew up with there was no meat at all, just to make the stock.
    Your recipe sounds really tasty, though.

  16. Christy January 4, 2012 at 5:17 am #

    I canned a bunch of beets this summer – they are my new favorite vegetable. I can’t wait to try this – so very simple!

    • France Morissette January 4, 2012 at 5:41 am #

      I love beets too Christy. My husband jokes about beety poo every time I make beet anything. I don’t mind. It took me years to get him to really like them so I figure this is minor. hahaha

  17. Willom October 20, 2012 at 7:46 pm #

    What’s ‘lazy’ about this borscht? It seems like a lot of work to me.

Trackbacks/Pingbacks

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