This is the fastest recipe for Polish borscht full of flavor without sourdough and without ready-made soup from a box. Just squeeze the beetroot juice (or buy 100% juice), add spices, heat it up and the best red beet soup is ready!
Borscht cooked from juice has more flavor and does not require many hours of cooking. Nothing will go to waste because you use the whole beetroot. When cooking borscht from whole beets, we often throw away the cooked vegetables after making the soup.
This is a perfect recipe for borscht if you don’t have, haven’t had time to buy or make sourdough. Making your own beetroot juice (if you have a juicer) is cheaper than buying ready-made borscht in a box and its taste is much more intense.
This is the best recipe for fast Christmas Eve borscht. In the recipe, I also add broth to the juice. But you can also use chicken soup or ready-made vegetable or chicken broth. If you don’t want to add broth, you can replace it with water.
What if you don’t have a slow juicer?
If you don’t have a juicer, you can use ready-made 100% beetroot juice or beetroot and apple juice .
What to use instead of vinegar for borscht?
Instead of spirit vinegar, you can use wine, rice, apple or balsamic vinegar. You can also add lemon juice, beet sourdough or dry red wine. The addition of vinegar (or other acid) will provide a beautiful color and the borscht will not be bland. Thanks to it, the borscht will not lose its color and will not turn brown.
How to cook borscht?
Do not boil the borscht, just heat it over low heat until it is hot (just like chicken soup).
Can borscht be prepared in advance?
You can easily prepare the borscht the day before. After a few hours in the fridge, the flavors will meld and the borscht will become even better. You can easily store this borscht in the refrigerator for several days.
What to serve red borscht with?
Borscht will taste great with croquettes, pâtés, pasta or dumplings.
Do beets need to be peeled?
We peel the beets to make sure that the borscht does not have an earthy taste and because I use beetroot pulp (e.g. for burgers or as an addition to dinner). The beets do not need to be peeled, they can be scrubbed, for example, with a wire sponge or a piece of aluminum foil rolled into a ball.
How to squeeze juice for soup?
Squeeze the apples whole. Apple peel contains a lot of pectin, which thickens our borscht. Peel the beets and garlic and squeeze the juice from them. Just wash the celery thoroughly and throw it whole into the juicer. You can cut all the ingredients into smaller pieces to make juicing more convenient.
If possible, squeeze the juice using a strainer with smaller holes – a strainer for thin juices. This will give you clean, clear borscht.
What else can be added to borscht?
You can add (squeeze) raspberry juice. Add apple peel to the boiling borscht to thicken the soup. You can also add red wine to emphasize the color of the borscht and the winey taste of the apples. When it comes to spices, marjoram goes best with borscht. If you like, you can also add parsley to the borscht.
How to wash beetroot stains?
Do you have any stains left on your cutting board after cutting the beets? It is best to immediately rub the board with half a lemon and dishwashing soap. Then rinse with cold water. Repeat the treatment 2-3 times and the stains should disappear. It is best to think about a wooden board before cutting beets. Rub the board with oil so that the beetroot juice does not penetrate deep into the wood. It is also a good idea to protect the board with foil before cutting, but be careful not to cut through it while cutting.
What to do with the pulp after squeezing beetroot juice?
You don’t want to throw away the pulp after juicing beets? You can prepare vegan beetroot burgers. First, squeeze the beets, celery and garlic, then put the pulp into a separate bowl. Then squeeze the juice from the apples. I don’t add apple pulp to the burgers.
Borscht is perfect for people on a gluten-free, vegan, vegetarian, flexitarian and pescatarian diet.
The proportions given below make 10 portions of borscht, 250 ml each.
Read the step-by-step recipe on how to prepare red borscht and watch the video below the recipe.
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In this recipe I use the Hurom H320N slow juicer, which was provided to me by Hurom Polska. As part of advertising cooperation, I show what juices and dishes can be prepared with this slow juicer.
Quick Polish borscht (from a slow juicer)
Quick Polish Borscht Recipe
- 2 kg beets (6 big beets)
- 1 celery
- 2 apples
- 1 l broth
- 3 cloves garlic
- 7 grains allspice
- 3 bay leaves
- 2 tbsp marjoram
- ¼ cup vinegar (spirit, rice, apple or wine)
- 1 tsp sugar (optional)
- Wash the beets, peel them and cut them into smaller pieces to squeeze the juice out of them. Also wash the celery and cut it into smaller pieces. Peel the garlic..2 kg beets, 1 celery, 3 cloves garlic
- Juice beets, celery, garlic and apples (whole, unpeeled).2 apples
- Pour the squeezed juice into a pot. Remove the foam and throw it away. Add the broth to the juice. Add all spices and vinegar. Cook over low heat, covered, for 10-15 minutes. Add salt, pepper and sugar to taste. You can add less vinegar at first and then add it as needed.You can replace the vinegar with beetroot sourdough or lemon juice. After a few minutes of slow cooking, the borscht is ready.1 l broth, 7 grains allspice, 3 bay leaves, 2 tbsp marjoram, ¼ cup vinegar, pepper, salt, 1 tsp sugar
Percent Daily Values are based on a 2,000 calorie diet