Try it Tuesday! Traditional Borscht

This recipe is both incredibly easy but also endlessly customizable.

This recipe is both incredibly easy but also endlessly customizable.

Traditional Borscht

1 Lb ground turkey (Also delicious in this is; ground sausage, beef ribs cooked until tender then the meat removed and added, pork, turkey or pork bacon. To make vegetarian or vegan use white beans as your protein.)

1/2 Medium Onion Chopped

1-2 Medium Beets Peeled and Grated

1-2 Medium Carrots Grated or Chopped

1-2 Stalks Celery Chopped

2-3 Medium Potatoes Cubed

2 Cups Chopped Cabbage

6 Cups Stock or Broth

3-4 Oz Tomato Paste

2-4 Cloves Minced Garlic

1 Tbs White vinegar

1 Tsp Sugar or honey

1-2 Tbs Olive Oil

1 Bay Leaf

1/4 Cup Fresh Dill or Parsley Chopped (if using dried use 1 Tbs)

Salt/Pepper to taste


In a large lidded pan on medium to medium high heat add in oil and onions. Add in ground turkey and brown. (If using any of the high fat proteins, cook in a separate pan and pour off fat before adding.) Once the turkey is browned add in carrots, celery, garlic, and the bay leaf.  Cook for another 3-5 minutes stirring often.  Pour in broth (with the turkey I used veggie stock) and then add in chopped potatoes, tomato paste, grated beets, chopped cabbage, vinegar, and sugar. Salt and pepper to taste. Bring to a simmer and cover for 15-20 minutes until the veggies are cooked to your liking.  Add herbs at the end and stir.  The beets make this soup a vibrant red – it’s as beautiful as it is delicious!

Serve with a dollop of sour cream and more fresh herbs over the top if you’d like. Enjoy!

Share This Post With Friends

Don’t Stop Here

More To Explore

Food for Thought, community education for all ages

Urban Seeds Education Program Urban Seeds is dedicated to educating our community to best care for ourselves, our families, and our neighbors by choosing nourishing foods. Unless specified, the programming