The first time I made this potato and zucchini borscht, I completely forgot to boil the borscht separately. I don’t know what was going through my mind; I just poured it directly into the pot over the vegetables, and, of course, it turned out a bit murky and didn’t have that clear, tangy flavor I remembered from my childhood. I ate it anyway because I wasn’t about to throw away all those vegetables, and I told myself that next time I’d do it by the book. In the meantime, I also tried adding some duck fat I received from an aunt on a “non-fasting” day, and I swear the borscht had nothing in common with the classic fasting version – but I liked it just as much, just in a completely different way. Not to mention that if you start peeling vegetables while chatting with someone in the kitchen, you risk forgetting half of them, so my advice is: it’s better to keep quiet and work, then have a chat while the pot is simmering.
Speaking of time, you should know that it takes about 50-60 minutes to prepare, including chopping, sautéing, and standing by the pot, and the portions, based on the quantities I use here, yield about 5-6 good servings – enough for dinner with a bowl left for the next day. It’s nothing complicated; it’s perfect for those who want to cook something easy, let’s say medium in terms of hassle. You can do it even if you’re a beginner, so don’t be scared.
I like to make this borscht quite often, especially in spring or around the middle of the fasting period, because it’s filling but doesn’t make you feel sleepy like a meat soup does. I swear, it’s a clean dish, with a lot of flavor from the vegetables, and it works for lunch or dinner. I also like it because I can use all sorts of greens, whatever I find in the garden or what I’ve forgotten in the fridge. Sometimes I add some green beans if I have them, but at its core, it’s simple and good, requiring nothing extravagant.
Now, about the ingredients. I’m particular about them; I don’t waste anything, but I also don’t skimp on amounts if I’m in the mood for a hearty bowl. So, I usually use the following:
- 1 large yellow onion (about 120-150g). This provides the base sweetness, so don’t be stingy.
- 1 medium carrot (about 100g), for color and a hint of sweetness.
- 1/2 parsnip root (50g); sometimes I even add more if I have it, as it brings a more interesting flavor.
- 1 slice of celery (about 50g); it adds aroma and rounds out the soup.
- 3 red potatoes (400-500g total), diced, for texture.
- 1 medium zucchini (approximately 200-250g). Diced, it melts into the broth and makes the borscht lighter.
- 40-50 ml of canola oil (when fasting; if not, 1 large tablespoon of duck fat for the non-fasting version).
- 1 liter of homemade borscht, sour to your taste (you can adjust and add more if you want it tangier).
- Iodized salt, to taste (start with a little and adjust later).
- A generous bunch of fresh parsley (25g) and another of lovage (20g), chopped just at the end. Don’t skip the lovage!
- Water to cover the vegetables, usually about 2.5 liters for the quantities above, maybe more as you go.
Other optional but nice things to have: some hot peppers (for serving), a little sour cream (if you’re not fasting), and, as I mentioned, green beans or even some homemade noodles if you want it to be heartier.
I’ve tested and retested the cooking method, especially since if we don’t boil the borscht separately, it turns out a murky soup – good, but not as clean in taste. So here’s how I do it, with all my little tricks:
1. I start with the onion. I peel it, chop it very finely (if you have the patience, aim for pieces about the size of a pea; if not, leave them a bit larger as they will soften anyway). I put the onion in the pot with oil (or duck fat if it’s not fasting), over medium heat, and add 2 tablespoons of water. I’ve noticed that if I only use oil, the onion browns too much and ruins the flavor; with a little water, it comes out sweeter and doesn’t stick. I let it sauté for about 8-10 minutes, stirring 2-3 times, and I don’t leave the pot unattended.
2. Once the onion is translucent and smells good, I add the carrot, parsnip, and celery, all chopped as finely as possible. I sauté them together for another 5 minutes, still over medium heat. If needed, I toss in another spoonful of water; no worries.
3. Next come the potatoes, cut into cubes of about 1.5-2 cm, and the zucchini, also cubed. I add them to the pot over the softened vegetables and stir to let them “make friends” with the sautéed veggies. I pour in enough water to cover the vegetables well (usually about 2.5 liters for this quantity). I add enough salt to taste lightly salty, but not too much. I let it heat up until it’s almost boiling, without a lid.
4. When it starts boiling nicely, I lower the heat a bit and let it simmer uncovered for about 30 minutes. I keep an eye on the water level – if it evaporates too quickly, I top it up with a glass of water. The potatoes should be cooked but not falling apart, and the zucchini should almost melt, which is exactly what we want.
5. In the meantime, I take the homemade borscht and boil it separately over medium heat for about 8-10 minutes. This boiling “cuts” the raw smell and makes it milder. I’ve tried skipping this step, and I didn’t like it.
6. Once the vegetables are ready, I pour the boiled borscht into the large pot, stir gently, and let it simmer together for another 12-15 minutes. Here, I taste again for salt and sourness – if I feel it needs more, I add a bit more boiled borscht (or even lemon juice if I forgot to make enough borscht, but that’s already a betrayal, just so you know).
7. Turn off the heat. Right after that, I toss in the chopped parsley and lovage as coarsely as possible so they don’t get lost in the cooking. I cover the pot and let it sit for 10 minutes to let the greens infuse.
That’s it. This is the borscht I eat. If you feel like it and aren’t fasting, you can add a spoonful of sour cream to the bowl and some slices of hot pepper when serving.
Now, let me share a few tips I’ve gathered over the years of making this soup:
Useful tips:
- Don’t cut the zucchini too small – it turns to mush if it boils too long, especially if it’s very young.
- Don’t skimp on salt at the beginning. The potatoes absorb a lot, but after you add the borscht, check the taste again.
- If you have frozen vegetables, use them without hesitation, just don’t add noodles if you want to keep it light.
- Don’t be afraid to toss in half a bell pepper when you’re sautéing the carrot; it changes the flavor for the better.
Substitutions and adaptations:
- For a gluten-free version, make sure the borscht doesn’t contain wheat bran (you can find some based on cornmeal or just water with oat bran).
- Don’t have parsnip? Parsley root works too, although it doesn’t have quite the same taste.
- Without lovage, it’s a bit sad, but if you can’t find it, at least add plenty of parsley or a bit of tarragon, but be careful with tarragon as it can overpower everything.
Variations:
- If you want an even heartier soup, add a handful of green beans, chopped small, when you add the potatoes.
- On non-fasting days, duck fat works wonders, but don’t add more than a full tablespoon, so it doesn’t overshadow the vegetable flavors.
- You can also add some homemade noodles cut into wide strips if you want to evoke memories of “grandma’s soups.”
Serving ideas:
- I prefer it hot, with green or pickled hot peppers on the side, and on days when I can, thick sour cream added directly to the bowl.
- With homemade bread or cold polenta, it’s a dream, but it’s also fine on its own if it’s too hot outside.
Now, let’s move on to questions I’ve heard or asked myself, along with honest answers:
Frequently asked questions:
Can I use zucchini from the supermarket if I don’t have any from the countryside?
Yes, but choose a smaller, firmer one without large seeds. The small, sweet ones from the countryside work perfectly, but a supermarket zucchini behaves decently too, just make sure it’s not too old or watery.
If I don’t have homemade borscht, can I use store-bought?
Honestly, yes. I’ve done it, and it turned out good. Just taste it first, as some store-bought borschts are more sour or have a more “artificial” taste. You might mix two brands to hit your preferred flavor.
How do I store borscht if I have leftovers?
Keep it in the fridge in a covered pot; it lasts 2-3 days without issues. If you see that fat is “gathering” on the surface, that’s okay; it means it cooled down well.
Can I freeze this borscht?
Theoretically, yes, but the texture of the zucchini won’t be the same. The potatoes become a bit more “starchy.” I prefer to make it fresh, but if necessary, put it in small portions and heat it gently, not in the microwave.
Can I add homemade noodles or rice to this soup?
If you want a heartier version, add a handful of homemade noodles at the end, or 2 tablespoons of rice when you add the potatoes. It’s a different story, but it works.
Why does the borscht “cut” if I pour it directly over the vegetables?
I’ve experienced this a few times – if the borscht isn’t boiled first, it gives a “raw” taste and “cuts” the consistency of the soup, especially if the vegetables aren’t fully cooked. It’s better to boil it separately and only then mix them.
And since we’re here, let me say a few words about the nutritional side, even though I don’t cook with a calorie calculator beside me. A good serving of this recipe has about 120-150 kcal (if you don’t add duck fat or sour cream). Approximate macros: 2-3g protein, 4g fat, the rest carbohydrates from potatoes and vegetables. It has good fiber from the veggies and is very low in cholesterol (if you don’t add duck fat). It’s quite suitable for a light day or if you’re on a diet. The zucchini adds moisture, the potatoes fill you up, and the vegetables bring vitamins. If you add sour cream, the calories go up a bit, but it doesn’t reach the “bomb” level of a meat soup.
As for storage, I repeat, the borscht keeps well in the fridge, covered, for up to 3 days. When you want to reheat it, don’t put it on high heat; let it warm up slowly, so the vegetables don’t get mushy. Don’t boil it again, just heat it to the brink of boiling. If you find it has thickened (the potatoes can release starch), add a bit of water or boiled borscht. If I have leftovers, I pour it directly into a jar with a lid, and the next day it’s even better – the flavors meld better overnight.
That’s about it. If you have the patience to chop the vegetables and don’t rush the pot, you’ll end up with a clean borscht, as sour as it should be, which is perfect for both those fasting and those who want to “spoil” it with some duck fat or sour cream at the end.
Speaking of time, you should know that it takes about 50-60 minutes to prepare, including chopping, sautéing, and standing by the pot, and the portions, based on the quantities I use here, yield about 5-6 good servings – enough for dinner with a bowl left for the next day. It’s nothing complicated; it’s perfect for those who want to cook something easy, let’s say medium in terms of hassle. You can do it even if you’re a beginner, so don’t be scared.
I like to make this borscht quite often, especially in spring or around the middle of the fasting period, because it’s filling but doesn’t make you feel sleepy like a meat soup does. I swear, it’s a clean dish, with a lot of flavor from the vegetables, and it works for lunch or dinner. I also like it because I can use all sorts of greens, whatever I find in the garden or what I’ve forgotten in the fridge. Sometimes I add some green beans if I have them, but at its core, it’s simple and good, requiring nothing extravagant.
Now, about the ingredients. I’m particular about them; I don’t waste anything, but I also don’t skimp on amounts if I’m in the mood for a hearty bowl. So, I usually use the following:
- 1 large yellow onion (about 120-150g). This provides the base sweetness, so don’t be stingy.
- 1 medium carrot (about 100g), for color and a hint of sweetness.
- 1/2 parsnip root (50g); sometimes I even add more if I have it, as it brings a more interesting flavor.
- 1 slice of celery (about 50g); it adds aroma and rounds out the soup.
- 3 red potatoes (400-500g total), diced, for texture.
- 1 medium zucchini (approximately 200-250g). Diced, it melts into the broth and makes the borscht lighter.
- 40-50 ml of canola oil (when fasting; if not, 1 large tablespoon of duck fat for the non-fasting version).
- 1 liter of homemade borscht, sour to your taste (you can adjust and add more if you want it tangier).
- Iodized salt, to taste (start with a little and adjust later).
- A generous bunch of fresh parsley (25g) and another of lovage (20g), chopped just at the end. Don’t skip the lovage!
- Water to cover the vegetables, usually about 2.5 liters for the quantities above, maybe more as you go.
Other optional but nice things to have: some hot peppers (for serving), a little sour cream (if you’re not fasting), and, as I mentioned, green beans or even some homemade noodles if you want it to be heartier.
I’ve tested and retested the cooking method, especially since if we don’t boil the borscht separately, it turns out a murky soup – good, but not as clean in taste. So here’s how I do it, with all my little tricks:
1. I start with the onion. I peel it, chop it very finely (if you have the patience, aim for pieces about the size of a pea; if not, leave them a bit larger as they will soften anyway). I put the onion in the pot with oil (or duck fat if it’s not fasting), over medium heat, and add 2 tablespoons of water. I’ve noticed that if I only use oil, the onion browns too much and ruins the flavor; with a little water, it comes out sweeter and doesn’t stick. I let it sauté for about 8-10 minutes, stirring 2-3 times, and I don’t leave the pot unattended.
2. Once the onion is translucent and smells good, I add the carrot, parsnip, and celery, all chopped as finely as possible. I sauté them together for another 5 minutes, still over medium heat. If needed, I toss in another spoonful of water; no worries.
3. Next come the potatoes, cut into cubes of about 1.5-2 cm, and the zucchini, also cubed. I add them to the pot over the softened vegetables and stir to let them “make friends” with the sautéed veggies. I pour in enough water to cover the vegetables well (usually about 2.5 liters for this quantity). I add enough salt to taste lightly salty, but not too much. I let it heat up until it’s almost boiling, without a lid.
4. When it starts boiling nicely, I lower the heat a bit and let it simmer uncovered for about 30 minutes. I keep an eye on the water level – if it evaporates too quickly, I top it up with a glass of water. The potatoes should be cooked but not falling apart, and the zucchini should almost melt, which is exactly what we want.
5. In the meantime, I take the homemade borscht and boil it separately over medium heat for about 8-10 minutes. This boiling “cuts” the raw smell and makes it milder. I’ve tried skipping this step, and I didn’t like it.
6. Once the vegetables are ready, I pour the boiled borscht into the large pot, stir gently, and let it simmer together for another 12-15 minutes. Here, I taste again for salt and sourness – if I feel it needs more, I add a bit more boiled borscht (or even lemon juice if I forgot to make enough borscht, but that’s already a betrayal, just so you know).
7. Turn off the heat. Right after that, I toss in the chopped parsley and lovage as coarsely as possible so they don’t get lost in the cooking. I cover the pot and let it sit for 10 minutes to let the greens infuse.
That’s it. This is the borscht I eat. If you feel like it and aren’t fasting, you can add a spoonful of sour cream to the bowl and some slices of hot pepper when serving.
Now, let me share a few tips I’ve gathered over the years of making this soup:
Useful tips:
- Don’t cut the zucchini too small – it turns to mush if it boils too long, especially if it’s very young.
- Don’t skimp on salt at the beginning. The potatoes absorb a lot, but after you add the borscht, check the taste again.
- If you have frozen vegetables, use them without hesitation, just don’t add noodles if you want to keep it light.
- Don’t be afraid to toss in half a bell pepper when you’re sautéing the carrot; it changes the flavor for the better.
Substitutions and adaptations:
- For a gluten-free version, make sure the borscht doesn’t contain wheat bran (you can find some based on cornmeal or just water with oat bran).
- Don’t have parsnip? Parsley root works too, although it doesn’t have quite the same taste.
- Without lovage, it’s a bit sad, but if you can’t find it, at least add plenty of parsley or a bit of tarragon, but be careful with tarragon as it can overpower everything.
Variations:
- If you want an even heartier soup, add a handful of green beans, chopped small, when you add the potatoes.
- On non-fasting days, duck fat works wonders, but don’t add more than a full tablespoon, so it doesn’t overshadow the vegetable flavors.
- You can also add some homemade noodles cut into wide strips if you want to evoke memories of “grandma’s soups.”
Serving ideas:
- I prefer it hot, with green or pickled hot peppers on the side, and on days when I can, thick sour cream added directly to the bowl.
- With homemade bread or cold polenta, it’s a dream, but it’s also fine on its own if it’s too hot outside.
Now, let’s move on to questions I’ve heard or asked myself, along with honest answers:
Frequently asked questions:
Can I use zucchini from the supermarket if I don’t have any from the countryside?
Yes, but choose a smaller, firmer one without large seeds. The small, sweet ones from the countryside work perfectly, but a supermarket zucchini behaves decently too, just make sure it’s not too old or watery.
If I don’t have homemade borscht, can I use store-bought?
Honestly, yes. I’ve done it, and it turned out good. Just taste it first, as some store-bought borschts are more sour or have a more “artificial” taste. You might mix two brands to hit your preferred flavor.
How do I store borscht if I have leftovers?
Keep it in the fridge in a covered pot; it lasts 2-3 days without issues. If you see that fat is “gathering” on the surface, that’s okay; it means it cooled down well.
Can I freeze this borscht?
Theoretically, yes, but the texture of the zucchini won’t be the same. The potatoes become a bit more “starchy.” I prefer to make it fresh, but if necessary, put it in small portions and heat it gently, not in the microwave.
Can I add homemade noodles or rice to this soup?
If you want a heartier version, add a handful of homemade noodles at the end, or 2 tablespoons of rice when you add the potatoes. It’s a different story, but it works.
Why does the borscht “cut” if I pour it directly over the vegetables?
I’ve experienced this a few times – if the borscht isn’t boiled first, it gives a “raw” taste and “cuts” the consistency of the soup, especially if the vegetables aren’t fully cooked. It’s better to boil it separately and only then mix them.
And since we’re here, let me say a few words about the nutritional side, even though I don’t cook with a calorie calculator beside me. A good serving of this recipe has about 120-150 kcal (if you don’t add duck fat or sour cream). Approximate macros: 2-3g protein, 4g fat, the rest carbohydrates from potatoes and vegetables. It has good fiber from the veggies and is very low in cholesterol (if you don’t add duck fat). It’s quite suitable for a light day or if you’re on a diet. The zucchini adds moisture, the potatoes fill you up, and the vegetables bring vitamins. If you add sour cream, the calories go up a bit, but it doesn’t reach the “bomb” level of a meat soup.
As for storage, I repeat, the borscht keeps well in the fridge, covered, for up to 3 days. When you want to reheat it, don’t put it on high heat; let it warm up slowly, so the vegetables don’t get mushy. Don’t boil it again, just heat it to the brink of boiling. If you find it has thickened (the potatoes can release starch), add a bit of water or boiled borscht. If I have leftovers, I pour it directly into a jar with a lid, and the next day it’s even better – the flavors meld better overnight.
That’s about it. If you have the patience to chop the vegetables and don’t rush the pot, you’ll end up with a clean borscht, as sour as it should be, which is perfect for both those fasting and those who want to “spoil” it with some duck fat or sour cream at the end.
Ingredients
1 yellow onion, 1 carrot, 1/2 parsnip, 1 slice of celery, rapeseed oil, iodized salt, 1 zucchini, 3 red potatoes, fresh parsley, fresh lovage, 1000 ml homemade borscht.