Beet Borscht Soup Jewish Recipe

Ah, Beet Borscht! The iconic soup that’s as rich in history as it is in flavor. It’s a dish that has traveled across centuries and continents, evolving along the way. Though it’s often thought of as quintessentially Eastern European, particularly Russian and Ukrainian, it has become beloved by Jewish communities around the world. Borscht is more than just a soup; it’s a warm embrace in a bowl.

The Jewish variation of beet borscht has its own special character. It’s not only the beets that give this soup its distinctive deep purple hue, but also the perfect balance of savory, sweet, and sour flavors that make it truly irresistible. If you’ve never tried this Jewish-style beet borscht before, prepare yourself for an unforgettable experience! Whether served hot or cold, it’s the perfect dish to satisfy your cravings for something hearty, flavorful, and deeply comforting.

Let’s dive into this time-honored recipe, step by step, and uncover everything you need to know to recreate this classic at home. We’ll break it down from the ingredients to the tips and tricks that will make your beet borscht taste like it’s been passed down through generations.

Beet Borscht Soup Jewish Recipe

This Jewish-style beet borscht recipe takes the traditional elements of the soup and gives them a little twist, making it uniquely flavorful and filling. What makes it special is its use of beets, cabbage, and root vegetables, with a touch of sweetness from carrots and a bit of tang from the vinegar. Often, it’s served with a dollop of sour cream or a boiled egg on the side, adding richness and creaminess to the bold flavors.

Let’s take a closer look at how this dish comes together.

Ingredients Needed

Before you get started, make sure you have these ingredients on hand. Most of them are simple, pantry-friendly items you might already have in your kitchen, with a few extra-special touches that are key to getting that authentic flavor:

• Beets (3-4 medium-sized) – This is the star of the dish, so don’t skimp! Beets give borscht its signature color and earthy, slightly sweet flavor.
• Cabbage (half a medium head, shredded) – This adds some crunch and is a classic borscht ingredient. It will soften during cooking, adding a mild sweetness to balance out the tanginess.
• Carrots (2 large, grated) – They bring a lovely sweetness to the soup, making it more complex and rounded.
• Onion (1 medium, chopped) – Onions provide a savory base for the soup, balancing out the sweeter vegetables.
• Potatoes (2 large, cubed) – They help thicken the broth and give the soup a hearty, comforting texture.
• Garlic (3-4 cloves, minced) – Garlic adds depth and a fragrant, savory note.
• Vegetable broth (4-6 cups) – Use vegetable broth to keep the soup vegetarian, or you can go for chicken broth for a richer taste.
• Tomato paste (2 tablespoons) – This adds a rich, umami flavor that complements the beets beautifully.
• Vinegar (2 tablespoons, preferably apple cider vinegar) – This is a crucial ingredient for the tangy balance in borscht, cutting through the sweetness of the beets and carrots.
• Sugar (1 tablespoon) – The sugar helps to bring out the sweetness of the beets and balance the acidity.
• Dill (fresh or dried, 2 teaspoons) – Dill is a classic herb in borscht that adds a refreshing herbal note.
• Bay leaves (2) – These give the broth a subtle, aromatic flavor.
• Salt and pepper – To taste, to bring all the flavors together.

Cooking Instructions

Once you’ve gathered all your ingredients, it’s time to get cooking! Here’s a detailed breakdown of how to make this hearty, flavorful beet borscht:

1. Prepare The Beets

   • Peel the beets, then grate them finely or slice them into thin strips. The finer the beet is grated, the more it will blend into the soup, giving it that signature purple color.

2. Cook The Vegetables

   • In a large pot, heat some oil over medium heat. Add the chopped onions and sauté for 3-4 minutes until they soften and become translucent. Add the grated carrots and cook for another 5 minutes until they begin to soften and caramelize slightly.

3. Add The Beets

   • Stir in the grated beets, tomato paste, and minced garlic. Cook for about 5 minutes, allowing the beets to soften and mix with the other vegetables.

4. Add The Broth And Seasonings

   • Pour in the vegetable broth and bring the mixture to a boil. Once it’s boiling, reduce the heat to low and add the potatoes, shredded cabbage, vinegar, sugar, dill, and bay leaves. Stir well, and let everything simmer for about 45 minutes. The potatoes should be tender, and the flavors should have melded together beautifully.

5. Final Seasoning

   • Taste the soup and adjust the seasoning with salt and pepper as needed. If you want more acidity, add a little more vinegar. If it needs sweetness, add a pinch more sugar.

6. Let It Rest

   • Once the soup is ready, let it cool for a few minutes, and then remove the bay leaves. Borscht is often better the next day after the flavors have had a chance to develop even further.

7. Serve

   • Ladle the borscht into bowls and garnish with a dollop of sour cream, a sprinkle of fresh dill, and maybe even a boiled egg on the side. It’s also great served with rye bread or garlic bread on the side for dipping.

Ingredient Insights

• Beets: The beetroot is packed with vitamins, minerals, and antioxidants, making it not only delicious but also nutritious. It’s high in folate and vitamin C, both of which support immune function and skin health.
• Cabbage: Rich in fiber and vitamin C, cabbage helps with digestion and supports the immune system. The cabbage in borscht adds a great contrast to the earthiness of the beets.
• Vinegar: The acidity of vinegar cuts through the sweetness of the beets and carrots, making the soup refreshing and balanced. Apple cider vinegar is commonly used, but white vinegar or even a splash of lemon juice can be alternatives.
• Dill: Fresh dill is more than just a garnish. It has a fragrant aroma and a slightly tangy taste that complements the other flavors beautifully. Plus, it’s packed with antioxidants.

Expert Tips

• For a deeper flavor, roast the beets instead of boiling them. Roasting intensifies their natural sweetness and gives them a deeper, almost caramelized flavor.
• Let it sit overnight: Borscht is one of those dishes that gets better after a day or two. Letting the soup rest allows the flavors to deepen and develop.
• Adjust the sourness: Borscht is known for its tangy profile. If you want a more intense sour note, add more vinegar or even a bit of lemon juice. If you prefer it milder, reduce the vinegar.
• Make it vegan: To keep the soup plant-based, simply skip the sour cream and serve with a dollop of non-dairy yogurt, or even skip the creaminess altogether for a lighter version.
• Garnish generously: Borscht is often topped with sour cream and fresh herbs like dill, but you could also use a hard-boiled egg, a sprinkle of scallions, or a few crunchy croutons to add texture.

Recipe Variations

• Meat-Lover’s Borscht: Some Jewish borscht recipes include beef or pork, usually in the form of stew meat or sausage. This version adds a savory depth and richness to the soup, making it more of a meal on its own.
• Cold Borscht: In the warmer months, Jewish families often serve borscht cold. Just chill it in the fridge for a few hours or overnight. Cold borscht is refreshing and just as delicious.
• Sweet and Spicy Borscht: Add a pinch of cinnamon or allspice for a warming, aromatic twist. Some people even add a little honey for a more pronounced sweetness.
• With Dill Pickles: For extra tanginess, add some chopped dill pickles into the soup. The briny pickle flavor can add an unexpected but delightful layer of complexity.

Final Words

Jewish beet borscht is a timeless classic that is rich in flavor and history. Whether you’re making it for a holiday feast, a cozy family dinner, or simply because you love hearty, nutritious soups, it’s a dish that never disappoints. The balance of sweetness, acidity, and savory goodness is what makes borscht so satisfying.