Ginger Borscht recipe

With just a few tweaks from the traditional Russian borscht, this zesty version gets a pick-up from fresh ginger, spicy rosemary, and sweeter red onions. A bowl of this soup invigorates the senses.


2 tablespoons olive oil
1 medium red onion, chopped
5 cups vegetable broth
2 medium beets, finely chopped
1 medium potato, peeled, cubed
1 cup shredded purple cabbage
1 carrot, sliced
¼ cup tomato juice
2 tablespoons minced fresh ginger
½ teaspoon dried rosemary
1 bay leaf
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 to 4 tablespoons lemon juice, to taste
Sea salt and black pepper, to taste


1) Heat oil in a large pot over medium. Add onion; cook until softened and slightly golden, stirring occasionally, about 5 minutes.

2) Add broth, beets, potato, potato, carrot, juice, ginger, rosemary, and bay leaf; bring to a boil over high heat. Reduce to a simmer and cook, covered, until vegetables are very soft, about 30 minutes.

3) Add parsley and basil; season to taste with lemon juice and seasonings.

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Published: March 29, 2011
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Published by Starsol