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Spicy Borscht Soup

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Spicy Borscht Soup
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 6
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Spicy Borscht Soup

A classic Eastern European soup with a seriously spicy kick.

Ingredients

1
sweet onion, diced
2
medium carrots, diced
3
stalks celery, diced
2
medium parsnips, diced
3
large beets, diced
1/4
cup olive oil
1
tablespoon dill seed
1
teaspoon ground cumin
1
teaspoon red pepper flakes
1/2
teaspoon cayenne pepper
1
dried habanero pepper (for extra spice, optional)
6
cups water
1/2
head green cabbage, sliced thin
2
tablespoons apple cider vinegar
Salt and pepper
Greek yogurt, garnish
Fresh dill, garnish

Directions

  • 1 Spend some time peeling and dicing the onions, carrots, celery, parsnips, and beets so they are all roughly in a 1/4 inch dice.
  • 2 In a large sturdy pot, add oil over medium heat and then add all the veggies that you diced. Let them cook over medium heat for 8-10 minutes until they start to soften.
  • 3 Make a well in the center of the pot and add a small drizzle of extra oil if the pan is really dry. Add all your spices and cook for 30 seconds. If you want the soup VERY spicy, add the dried habanero. Otherwise, leave it out.
  • 4 Add water and bring to a simmer. Cover and simmer the soup for 8-10 minutes until veggies are tender.
  • 5 Add in sliced cabbage to the soup and continue to simmer until it softens.
  • 6 Add apple cider vinegar and season with salt and pepper. If the soup is very thick, feel free to add another cup of water.
  • 7 Remove dried chili if you used it and serve soup immediately garnished with a big dollop of Greek yogurt and fresh dill!
See Step By Step

Step By Step  

The Sochi games bring the world to Russia. Now you can bring your home there with this spicy version of Russia's favorite borscht soup.

As prepared by Macheesmo,

Watching the games in Sochi? Feel like you're right there with the athletes when you make this delicious borscht.

As fearless athletes from around the world gather in Russia to streak down mountains at deadly speeds, you might be thinking to yourself, “Wow. That looks utterly insane.”

Well, you're right. You might also be thinking, “Wow. That looks cold and I’m hungry!”

Good news: This spicy borscht soup will not only warm your soul, but if you go full force with the spices, you’ll be running at deadly speeds for your closest glass of milk.

This soup, at its base, is peasant food. It costs almost nothing to make and will feed a crowd. AND it’s fairly simple to make after some serious chopping.

It can include proteins like beef, but I like to keep it veggie-packed.

 

Spicy Borscht Soup

This is, no joke, the hardest part of this recipe. Spend some time peeling the veggies and dicing them into roughly the same size. It’ll pay off in the end to have an even-textured soup.

This will probably take around 20 minutes if you are a slow chopper, but after this the soup cooks itself!

 

Spicy Borscht Soup

In a large sturdy pot over medium heat, add olive oil and then all those diced veggies. Let these cook, stirring occasionally for 8-10 minutes until the veggies start to soften. It wouldn’t hurt to hit them with a pinch of salt as they cook.

 

Spicy Borscht Soup

Now let’s talk spices. Since this is a spicy soup, I went big on the spices. I used dried arbol chiles but those might be kind of hard to find, so I wrote red pepper flakes into the recipe – which will add some nice base heat.

Now, if you want to get a little crazy, find yourself a dried habanero pepper and toss that into the mix. Totally optional, but it’ll elevate the spicy levels substantially.

 

Spicy Borscht Soup

When you’re ready to add these, make a little well in the middle of your pot and pour in the spices. If your pan is really dry, add a drizzle of oil. Let these fry gently for just 30 seconds until they are fragrant.

 

Spicy Borscht Soup

Then pour in about six cups of water. The water should cover the soup. Cover it slightly and bring the soup to a simmer. Let it simmer for another 8-10 minutes until veggies are tender.

The only ingredients left are some seasonings and a little cabbage. This is just a classic Russian ingredient and I couldn’t leave it out.

 

Spicy Borscht Soup

Slice about a half head of green cabbage into thin strips and toss that into the pot.

 

Spicy Borscht Soup

Let it continue to cook until the cabbage is tender, another 4-5 minutes or so. Then season it with salt and pepper and pull out that super-spicy pepper if you used it.

 

Spicy Borscht Soup

Serve the soup with some thick Yoplait Greek yogurt and top it with a few sprigs of fresh dill.

 

Spicy Borscht Soup

This will keep you warm while you shout “Go USA!”

 

Nick thinks that this shouldn’t be a soup just for Eastern Europe! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.

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Nutrition Information 
No nutrition information available for this recipe
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