Borscht Recipe

Taste

Souper Stars

Hot, cold, savory, spicy, or sour – few dishes are as versatile as soups, which can be tailored to any season, diet, or flavor preference. Here, locals showcase their favorite soup recipes that are loaded with nutrients and adaptable ingredients, so you can whip up a recipe using whatever you have in your pantry. Locally-grown seasonal produce is sure to shine in the recipes, so be sure to connect with the many independent grocers and farmers in the Chattanooga area!

Photography by David and Drew Photography

David Mamedov's Borscht Recipe

David Mamedov

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Course Soup

Cuisine Russian

Servings 6 servings

Ingredients

For the base:

1 medium to large beet, shredded
2 large carrots, shredded
2 Tbsp. butter
½ large onion, diced
2½ Tbsp. ketchup
⅓-½ Tbsp. salt
14 cups chicken stock (can sub salted water)
½ large cabbage, cored and shredded
1½ medium to large russet potatoes, cubed
1 Tbsp. lemon juice, or to taste
1 Tbsp. sugar or honey (optional)

For the toppings:

Fresh dill, to taste
Sour cream, to taste

Instructions

Shred beet and carrots and set aside while you melt butter over medium heat in a large pan. Dice and sauté onion until soft and translucent, but not browned. Add shredded beet and carrots and stir in ketchup and salt.
Cook for about 7-10 minutes, stirring frequently, until a strong, fragrant aroma arises. Remove from heat.
In a separate pot, bring chicken stock to a gentle boil. Add shredded cabbage and cook 2-3 minutes until the cabbage just starts to soften.
Add potatoes and cook an additional 4-5 minutes until fork tender. To this pot, add the carrot and beet mixture and return to a simmer for no longer than 1 minute to draw out the deep red color.
Remove from heat, add lemon juice, and taste, adding sugar or honey to lessen acidity until you reach a slightly sweet/savory flavor. To draw out full flavor and color, refrigerate soup overnight before serving. Garnish with fresh dill and sour cream.

Keyword borscht, Soup