I have a confession.  I don’t like beets.  When I traveled to Russia I never ate borscht because I thought I would hate it.  As soon as I returned home I got a message on Instagram from a Russian woman in my hometown who wanted to teach me to make borscht.  I couldn’t refuse her offer, and we spent an entire morning making the most delicious soup I’d eaten in a long time.  When I make mine at home I use yellow beets because they just don’t taste as “beety”, but you can add all the beets you desire!

Main recipe photo.jpg

Ingredients (serves 6-8):

1/2 pound bacon, chopped
1 cup celery (2 stalks), diced
1 yellow onion, sliced thinly into half-moons
2 medium carrots, roughly chopped
1/2 cup cherry tomatoes, quartered
2 cloves garlic, minced
1 head of Napa cabbage, chopped
2 or 3 medium sized beets, peeled and diced
5 cups vegetable or chicken broth
1/2 cup fresh dill, chopped
salt and pepper to taste


In a large pot, add the bacon and cook until just crisp.  Remove bacon and set aside on a plate.  Remove all but 2 tablespoons of bacon fat from pan, and add celery, onion, and carrots.  Cook until carrots are tender, then add tomatoes, garlic, cabbage, beets, and broth.  Simmer for 35 minutes until beets and cabbage are tender.  Add dill, salt and pepper (to taste), and serve.

SoupsEvan Wei-Haas