Chunky Borscht

Chunky Borscht


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 3   Average: 5/5]

Chunky Borscht

Chunky Borscht

Perfect for Passover or anytime!  You gotta love beets though!


2 Tablespoons Olive Oil

1 Chopped Onion

2 Peeled & Diced Parsnips

1 Small Peeled & Diced Celery Root

1 Peeled & Diced Turnip

1 1/2 Teaspoons Kosher Salt

2 Cups Cooked & Diced Beets

3 1/2 Cups Drained & Diced Canned Tomatoes (15 Ounce Can)

3 1/2 Cups Low-Sodium Beef Broth or Vegetable Broth

3 Cups Water

1/2 Teaspoon Freshly Ground Pepper

1/3 Cup Plus 3 Tablespoons Chopped Fresh Dill

In a large-size saucepan, heat olive oil over medium-low heat. Add onions and cook for 5 minutes until translucent. Stir occasionally. Add parsnips, celery root, turnips, and 1 teaspoon kosher salt. Cover with a lid and cook for 5 minutes until vegetables begin to soften. Add beets, tomatoes, broth, water, 1/2 teaspoon kosher salt, and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes until vegetables are tender. Stir in 1/3 cup dill. Remove from heat and ladle into individual bowls. Serve hot topped with remaining dill and sour cream. Serves 4

© Victoria Hart Glavin



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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