Finnish Beetroot Soup (Punajuurikeitto / Borscht)
ID: bfa97d5f...
A comforting and hearty Finnish-style beetroot soup packed with vibrant root vegetables, cabbage, and potatoes. Simmered in a savory beef broth and finished with a classic touch of vinegar, garlic, and sour cream.
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🍳 Cooking Flow
Prep and grate the fresh vegetables. → Sauté the aromatics and root vegetables in olive oil. → Add the potatoes, cabbage, herbs, spices, beef broth, and water to cover. → Simmer covered for 30 to 45 minutes until tender. → Stir in tomato paste, garlic, sugar, vinegar, and seasonings, then serve with sour cream and dill.
Cooking Steps
Brief Cooking Order
Prep and grate the fresh vegetables. → Sauté the aromatics and root vegetables in olive oil. → Add the potatoes, cabbage, herbs, spices, beef broth, and water to cover. → Simmer covered for 30 to 45 minutes until tender. → Stir in tomato paste, garlic, sugar, vinegar, and seasonings, then serve with sour cream and dill.
Introduction
A comforting and hearty Finnish-style beetroot soup packed with vibrant root vegetables, cabbage, and potatoes. Simmered in a savory beef broth and finished with a classic touch of vinegar, garlic, and sour cream.
Step 1
Grate the carrot and one of the beetroots, then chop the remaining vegetables (leek, celery, onion, parsnip, and remaining beetroots) into small pieces.
Step 2
Heat olive oil in a large pot over medium-high heat. Add the chopped leek, beets, grated carrots, parsnip, onion, and celery, then stir and sauté them together.
Step 3
While the vegetables cook, slice the potatoes into cubes and shred the white cabbage.
Step 4
Add the sliced cabbage, potatoes, chopped parsley, dill, bay leaves, cloves, and dry marjoram to the pot, followed by the two cans of beef broth.
Step 5
Pour in enough water to completely cover the vegetables. Place the lid on the pot and simmer on medium-low for 30 to 45 minutes until the vegetables are tender.
Ingredients List
Important Notes
Grating some of the beets and carrots helps release their natural sweetness and thickens the broth.
Red wine vinegar is crucial to give the soup its signature tangy profile; adjust the amount to your personal preference.
Traditionally, this beetroot soup is served warm with dark rye bread on the side.
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