For Borscht:

For Zazharka (Mirepoix):

Additional Flavorings:


  1. Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.

  2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil.

  3. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.

  4. Add 4 cups broth and 6 cups water.

  5. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.

  6. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil.

  7. Add chopped onion, celery and bell pepper.

  8. Saute stirring occasionally until softened and lightly golden (7-8 minutes).

  9. Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot.

  10. When potatoes and carrots are soft, add beans, bay leaves, vinegar, salt, black pepper, garlic and dill.

  11. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.