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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
