Autumn Root Vegetable Borscht
A seasonal variation of borscht that celebrates autumn harvest with a variety of root vegetables. This version is rich in earthy flavors and perfect for fall weather.
Ingredients
- 1 kg mixed root vegetables (beets, carrots, parsnips, turnips)
- 2 large onions, diced
- 1 small cabbage, shredded
- 4 potatoes, cubed
- 2 tbsp tomato paste
- 3 cloves garlic, minced
- Fresh thyme and rosemary
- Vegetable oil
- Salt and pepper to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Roast root vegetables until tender
All Steps
Roast root vegetables until tender
Sauté onions and garlic
Add roasted vegetables and water
Add cabbage and potatoes
Season with herbs
Simmer until all vegetables are tender
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
You Might Also Like
Classic Ukrainian Borscht
The quintessential Ukrainian borscht, a hearty beet soup that's both nutritious and delicious. This traditional recipe has been passed down through generations and is considered a national treasure of Ukraine.
Polish White Borscht (Barszcz Biały)
A traditional Polish white borscht made with fermented rye flour and served with boiled eggs and sausage. This hearty soup is a staple during Easter celebrations.
Lithuanian Cold Borscht (Šaltibarščiai)
A refreshing cold beet soup perfect for hot summer days. This Lithuanian version is served with hard-boiled eggs and fresh dill.