This Borscht Soup Recipe from my mother-in-law couldn’t be easier.
Ready for the simplest borscht soup recipe? My mother-in-law takes a jar of Borscht (found in the Jewish/Kosher section), adds a package of vacuum-sealed/chopped beets (the kind you can find in the refrigerated section) and lots of dill. That’s it! No water!
To top – hard boiled eggs, pumpernickel bread, cucumbers, boiled potatoes, and sour cream (or Greek Yogurt).
David said the most important part is to swirl everything together till it turns a light shade of pink. I didn’t photograph that part, because it’s not as pretty as it sounds.
A much more labor-intensive version exists, but Wendy insists this is easier. And tastes better. Why mess with a good thing?
- Jar of Borscht
- Package of vacuum-sealed/chopped beets
- 1 cup Chopped Dill
- Chopped Hard Boiled Eggs
- Chopped Cucumber
- Chopped Pumpernickel Bread
- Chopped Boiled Potatoes
- Sour Cream or Plain Greek Yogurt
- Combine the soup ingredients. That's it - no water!
- Put the toppings in bowls and let people serve themselves.