1-Getting started with red borsch: Getting started with red borsch is all about simple prep work that anyone can handle, even on a hectic day. Begin by peeling and grating your beets and carrots, and slice those potatoes, keeping them in cold water to prevent browning until you’re ready. This helps keep everything fresh and organized for smooth cooking.

2-Cooking the base and vegetables: Once prepped, heat 2 tablespoons of olive oil in a large pot and sauté the grated beets for about 10 minutes to bring out their sweetness. Then, add the 8 cups of chicken broth and 2 cups of water, followed by the potatoes and carrots, and let them cook until tender, which takes 10 to 15 minutes. In another pan, sauté the onion, celery, and bell pepper in the remaining 2 tablespoons of olive oil until they’re softened and lightly golden, then stir in the ketchup or tomato sauce and transfer it all to the soup pot.

3-Final additions and seasoning: Finally, add the cannellini beans with their juice, bay leaves, 2-3 tablespoons of white vinegar, 1 teaspoon salt, 1/4 teaspoon black pepper, pressed garlic, and 3 tablespoons of chopped dill. Simmer for 2-3 minutes, then taste and adjust seasonings as needed. Serve it hot with a dollop of sour cream or mayonnaise for extra creaminess, and you’ll have a bowl of classic red borsch that’s full of flavor. For more ideas on hearty meals, check out our easy soup recipes on the blog.

4-Substeps for Efficiency: Gather and prep all veggies first to make cooking flow smoothly. Use medium heat to avoid burning while sautéing. Let the soup rest for a few minutes before serving to enhance the taste.