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14 INGREDIENTS • 3 STEPS • 35MINS

Golden Beet Borscht

Name: Golden Beet Borscht
Total time: PT2100.0S
Yield: 4
Ingredients: 2 tablespoon Olive Oil; 1 Yellow Onion; 3 rib Celery; 1 Fennel Bulb; 1/4 head Green Cabbage; to taste Kosher Salt; 3 Golden Beets; 3 Red Potato; 8 cup Vegetable Stock; 2 tablespoon Honey; 2 tablespoon Champagne Vinegar; 1 Persian Cucumber; 1 bunch Fresh Dill; to taste Sour Cream

A classic Polish soup that can be eaten hot or cold with lovely aromatics and refreshing.

Love This Recipe?

A classic Polish soup that can be eaten hot or cold with lovely aromatics and refreshing.

Gabi Chappel

Next Level Chef Season 3 winner, Gabi Chappel, continues her culinary journey under mentor Gordon Ramsay in this brand new, original cooking show.

https://www.youtube.com/playlist?list=PLJo-G1syw_kTz83V9flzI9qntNI8RwDEB

35MINS

Total Time

Ingredients

Servings

us / metric

2 Tbsp

Olive Oil

Yellow Onion, diced

3 ribs

Celery, diced

Fennel Bulb, sliced

1/4 head

Green Cabbage, sliced

to taste

Kosher Salt

Large Golden Beets, peeled, grated

Medium Red Potatoes, diced

8 cups

Vegetable Stock

2 Tbsp

Honey

2 Tbsp

Champagne Vinegar

Assembly

Persian Cucumber

in ribbons

1 bunch

Fresh Dill

to taste

Sour Cream

for topping

Love This Recipe?

Gabi Chappel

Next Level Chef Season 3 winner, Gabi Chappel, continues her culinary journey under mentor Gordon Ramsay in this brand new, original cooking show.

https://www.youtube.com/playlist?list=PLJo-G1syw_kTz83V9flzI9qntNI8RwDEB

Cooking Instructions

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step 1

Place a large pot over medium heat and add the Olive Oil (2 Tbsp). Add the Yellow Onion (1), Celery (3 ribs), and Fennel Bulb (1) and cook until the vegetables soften, about 5 minutes. Add the Green Cabbage (1/4 head) and season generously with Kosher Salt (to taste). Once the cabbage has wilted add in the Golden Beets (3), Red Potatoes (3), and Vegetable Stock (8 cups). Bring the mixture to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 15 minutes.

step 2

Add the Honey (2 Tbsp) and Champagne Vinegar (2 Tbsp) to the pot and taste to adjust for seasoning. You can enjoy the soup hot or cool to room temperature and then refrigerate. The soup is best enjoyed lightly chilled.

step 3

When ready to eat, top the soup with Persian Cucumber (1) ribbons, Fresh Dill (1 bunch) fronds, and a dollop of Sour Cream (to taste).