New York Borscht
A New York Jewish deli classic, a deep ruby beetroot soup with a sweet and sour broth, served hot or cold with a swirl of sour cream and fresh dill.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and coarsely grate 500g beetroot. Finely dice 1 medium onion (150g), 2 medium carrots (160g), and 2 celery stalks (120g). Finely mince 2 garlic cloves. Measure 800ml vegetable stock, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tbsp sugar, salt, and pepper.
Saute
Heat 1 tbsp olive oil in a large saucepan over medium heat. Add onion, carrots, and celery; cook 6–7 minutes until softened. Add garlic, cook 1 minute until fragrant, stirring constantly.
Build
Add grated beetroot, stir to combine. Pour in vegetable stock and bring to a gentle simmer over medium-low heat.
Simmer
Cook 20–25 minutes until beetroot is completely tender. Stir in red wine vinegar, lemon juice, and sugar. Season with salt and pepper. Taste and adjust balance as needed.
Finish and plate
Ladle soup into deep bowls. Swirl 2 tbsp sour cream into each bowl, scatter fresh dill over the top. Serve hot with rye bread alongside, or cool and serve chilled.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.