Borscht Recipe - Easy 40-minute Russian Beet Soup

Saute mirepoix: Heat cooking fat in a large heavy-bottomed stock pot over medium-high heat. Add diced onions, carrots, and beets and cook until softened, approximately 5-7 minutes. Reduce heat to medium and add garlic and cook until fragrant.

Add tomatoes: Pour in the crushed tomatoes and tomato sauce or salsa and stir to combine and continue to cook over medium heat for another 5 minutes.

Potatoes: Add the broth to the pot and peeled and diced potatoes. Increase the heat to medium-high heat and bring the soup to a gentle simmer. Then reduce heat to medium and cook until potatoes are tender, approximately 5 minutes.

Beans and meat: Midway through the potatoes cooking, add the beans and meat and stir to combine to help move the heat around them.

Cabbage: When the potatoes are tender, take the borsch off the heat. Add shredded cabbage and chopped dill or parsley and stir to combine. Close the lid for five minutes to let the flavors meld.

Serve: Enjoy borsch hot with a dollop of sour cream and fresh herbs.