Mennonite Borscht Recipe

Introduction

Mennonite Borscht is a comforting, hearty soup packed with fresh vegetables and delicate herbs. This creamy, tangy dish is perfect for warming up on a chilly day and serves as a flavorful taste of traditional Mennonite cooking.

Ingredients

• 1 large onion, chopped
• 2 tbsp butter
• 4 cups chicken broth
• 2 cups diced potatoes (peeled preferred)
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced turnip (optional)
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1 tbsp apple cider vinegar
• 1 cup half-and-half cream
• Salt and pepper to taste
• Optional toppings: sour cream or plain yogurt, more fresh parsley and dill, crispy fried onions

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 to 7 minutes.
2. Step 2: Pour in the chicken broth, then add the diced potatoes, carrots, celery, and optional turnip. Bring the mixture to a boil, then reduce heat and cover. Simmer for 20 to 25 minutes until the vegetables are tender.
3. Step 3: Stir in the chopped parsley and dill. Let the soup simmer for a few minutes to allow the flavors to meld.
4. Step 4: Add the apple cider vinegar, stirring well, and adjust seasoning to taste.
5. Step 5: Reduce the heat to low. Slowly stir in the half-and-half cream, warming gently without bringing it to a boil.
6. Step 6: Season with salt and pepper to your liking. Serve the soup hot, topped with sour cream or plain yogurt, extra herbs, or crispy fried onions if desired.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for the chicken broth.
• Turnip adds a nice earthiness but can be omitted if you prefer a milder flavor.
• Add a squeeze of lemon juice or a pinch of sugar if you want to balance acidity from the vinegar.
• Use full cream instead of half-and-half for a richer soup.

Storage

Store leftover borscht in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Mennonite Borscht ahead of time?

Yes, this soup is excellent when made a day in advance as the flavors deepen overnight. Just store it in the refrigerator and reheat gently before serving.

What can I use if I don’t have fresh dill or parsley?

You can use dried herbs in a pinch, but reduce the amount since dried herbs are more concentrated. Alternatively, fresh chives or tarragon can add a nice herbal note.

Mennonite Borscht Recipe

---

★★★★★

4.5 from 66 reviews

• Author: anna
• Total Time: 1 hour
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

Mennonite Borscht is a comforting and hearty traditional soup featuring a medley of vegetables simmered in chicken broth and enriched with half-and-half cream. Flavored with fresh herbs like parsley and dill, and a splash of apple cider vinegar for tang, this recipe delivers a savory, nourishing bowl perfect for any season. Optional toppings such as sour cream or crispy fried onions add extra depth and texture.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 large onion, chopped
• 2 tbsp butter
• 4 cups chicken broth
• 2 cups diced potatoes (peeled preferred)
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced turnip (optional)
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1 tbsp apple cider vinegar
• 1 cup half-and-half cream
• Salt and pepper to taste

Optional Toppings

• Sour cream or plain yogurt
• More fresh parsley and dill
• Crispy fried onions

---

Instructions

1. Sauté Onions: In a large pot, melt butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. This step builds the flavor base for the soup.
2. Add Broth and Vegetables: Pour in the chicken broth, then add the diced potatoes, carrots, celery, and optional turnip. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes until all vegetables are tender.
3. Add Fresh Herbs: Stir in the chopped fresh parsley and dill. Continue to simmer for a few more minutes to allow the herbs to release their flavors and meld into the broth.
4. Incorporate Vinegar: Add the apple cider vinegar and adjust the amount to taste. The vinegar adds a subtle tang that brightens the soup’s flavor profile.
5. Finish with Cream: Lower the heat to the lowest setting. Slowly stir in the half-and-half cream, heating gently without boiling to avoid curdling. This step adds a creamy richness to the soup.
6. Season and Serve: Season the soup with salt and pepper to your preference. Serve hot with optional toppings like sour cream or plain yogurt, extra fresh herbs, or crispy fried onions for added texture and flavor.

Notes

• If preferred, replace chicken broth with vegetable broth for a vegetarian variation (note cream is still dairy-based).
• Peeling the potatoes helps achieve a smoother texture but is optional.
• Turnip is optional but adds an earthy taste; omit if unavailable.
• Gently heating cream prevents it from curdling; do not let the soup boil after adding.
• For more depth, crispy fried onions provide excellent garnish and crunch.
• The soup keeps well in the refrigerator for up to 3 days and reheats gently on the stove.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mennonite

Keywords: Mennonite Borscht, Traditional Borscht, Creamy Vegetable Soup, Comfort Food Soup, Hearty Soup