Food Gardening Network
Classic European Borscht Soup

Classic European Borscht Soup

Fresh or canned beets are the staple ingredient in this traditional borscht. Earthy and sweet, this soup is a must-try this fall.




  1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 3 to 4 minutes, until it begins to soften.
  2. Add the carrots and leek. Stir in the broth, potato, and beets. Cook for 10 minutes.
  3. Add the cabbage and cook for 15 minutes.
  4. Stir in the vinegar, salt, and pepper.
  5. Ladle the soup into bowls. Garnish the soup with a dollop of sour cream and some dill. Serve.