Description
A comforting and vibrant borscht soup made with beets, vegetables, and a flavorful broth, offering a perfect balance of sweet, tangy, and savory flavors.
Ingredients
- 3 medium beets, peeled and grated or chopped
- 2 cups cabbage, shredded
- 2 medium potatoes, diced
- 1 carrot, grated
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 6 cups vegetable or beef broth
- 2 tablespoons tomato paste
- 1–2 tablespoons vinegar or lemon juice
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
- Sour cream (optional, for serving)
Instructions
- Peel and grate or chop the beets, then set aside.
- In a large pot, heat olive oil over medium heat and sauté onion, garlic, carrot, and cabbage until softened.
- Add the beets, diced potatoes, and tomato paste, stirring to combine.
- Pour in the broth and add the bay leaf. Bring to a boil, then reduce heat to a simmer.
- Cook for 25–30 minutes, or until all vegetables are tender.
- Stir in vinegar or lemon juice to balance the flavors.
- Season with salt and black pepper to taste.
- Remove the bay leaf and stir in fresh dill.
- Serve warm, topped with sour cream if desired.
Notes
- Adjust the tanginess by adding more or less vinegar or lemon juice.
- Use beef broth for a richer flavor or vegetable broth for a vegetarian version.
- Add shredded beef or beans for extra protein.
- Borscht tastes even better the next day as flavors develop.
- Serve hot or chilled depending on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 8g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg
