Spicy Borscht with a Twist

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 8

If you're looking to shake up your dinner routine, this Spicy Borscht with a Twist might just do the trick. It's a vibrant, hearty soup with a kick of cayenne that elevates a traditional Eastern European classic into something exciting and new.

Why You'll Love This Recipe

  • A unique twist on a traditional recipe with a spicy kick.
  • Perfect for warming up on chilly evenings.
  • Simple, wholesome ingredients you probably already have.
  • Easy to make in advance and tastes even better the next day.

Ingredients

1 lb beets, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, diced
1 medium potato, diced
1 tbsp olive oil
4 cups vegetable broth
1 tbsp apple cider vinegar
1/2 tsp cayenne pepper
1 bay leaf
Salt to taste
Pepper to taste
1/4 cup sour cream (optional)
Fresh dill for garnish

Ingredients Explained

Beets form the backbone of our borscht, providing that signature earthy sweetness and brilliant color. Onion and garlic add a savory base, while carrot and potato bring extra heartiness and texture. A touch of olive oil helps everything sauté beautifully. For liquid, vegetable broth gives depth and keeps it vegetarian-friendly. Apple cider vinegar adds a tangy contrast to the sweetness, while cayenne pepper injects that unexpected heat. A bay leaf subtly enhances the flavor, and a sprinkle of salt and pepper rounds it all out. To finish, a dollop of sour cream and a sprinkle of fresh dill add creaminess and a burst of freshness.

Tips & Tricks

  • If you don't have an immersion blender, carefully use a countertop blender, but work in batches to avoid hot splashes.
  • For extra spice, increase the cayenne pepper or add a dash of hot sauce.
  • To save time, dice your vegetables the night before and store them in the fridge.

Detailed Instructions

Start by heating your olive oil in a large pot over medium heat. When it shimmers, toss in your chopped onion and minced garlic. Sauté these until the onion turns translucent and your kitchen smells heavenly.

Add in the diced beets, carrots, and potatoes. Stir them around to get everything nicely coated with the onion and garlic mixture. It's a bit like getting everyone at the party to mingle.

Pour in the vegetable broth and drop in the bay leaf. Crank up the heat until it boils, then dial it back to a gentle simmer. Let it bubble away for about 20 minutes, giving those veggies time to soften up.

Now, stir in the apple cider vinegar, cayenne pepper, salt, and pepper. Simmer for another 5 minutes to let the flavors get cozy with each other.

Fish out the bay leaf and grab your immersion blender. Blend the soup partially so you still have some chunky bits for texture. If you prefer it smoother, blend a bit more, but leave some bites intact for that rustic feel.

Ladle the soup into bowls and top with a swirl of sour cream and a sprinkle of fresh dill if you're using them. Serve it hot and enjoy!

Simplified Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. Add the diced beets, carrots, and potatoes to the pot and stir to combine with the onion and garlic mixture.
3. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
4. Stir in the apple cider vinegar, cayenne pepper, salt, and pepper. Let it cook for another 5 minutes to meld the flavors together.
5. Remove the bay leaf and use an immersion blender to partially puree the soup, leaving it slightly chunky for texture.
6. Serve hot, garnished with a swirl of sour cream (if using) and fresh dill.

Serving Suggestions

This borscht pairs beautifully with a chunk of crusty bread or a side of rye toast. A light cucumber salad can add a refreshing crunch alongside the warm, spicy soup.

Frequently Asked Questions

Can I use chicken broth instead of vegetable broth?
Yes, you can. It will add a slightly different depth of flavor, but it will still be delicious.
How long will this soup keep?
Stored in an airtight container, it should last about 3-4 days in the fridge.
Can I freeze borscht?
Absolutely! Let it cool completely, then freeze it for up to 3 months. Just defrost and reheat when you're ready to enjoy it again.

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