A Better Borscht Beet Soup
Brighten your table with “A Better Borscht Beet Soup,” a vibrant and comforting take on the classic Eastern European dish. This hearty, ruby-red soup features earthy beets, tender carrots and potatoes, and crisp green cabbage, all simmered in a rich vegetable stock and infused with aromatic garlic and a touch of tangy tomato paste. The fresh squeeze of lemon juice and a garnish of fragrant dill add a bold, zesty finish that perfectly complements its depth of flavor. Ready in just an hour, this healthy, vegetarian-friendly recipe is ideal for a cozy family dinner or a meal prep staple. Serve it hot with a dollop of sour cream for extra creaminess, and savor its balance of richness and refreshment in every spoonful.
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Recipe Information
Ingredients
- 4 medium beets
- 2 medium carrots
- 2 medium potatoes
- 1 large yellow onion
- 2 cups green cabbage
- 3 large garlic cloves
- 6 cups vegetable stock
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill
- sour cream (optional, for serving)
Instructions
Wash and peel the beets, carrots, and potatoes. Cut the beets into matchsticks, dice the potatoes, and slice the carrots into rounds.
Finely chop the onion and shred the cabbage. Mince the garlic.
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and cook for another 1-2 minutes, until fragrant.
Add the beets and carrots to the pot and cook, stirring occasionally, for about 7 minutes to soften slightly.
Stir in the tomato paste and cook for another 2 minutes to incorporate the flavor.
Pour in the vegetable stock and bring the soup to a gentle boil.
Add the diced potatoes, cabbage, salt, and black pepper. Lower the heat and simmer for 20-25 minutes, or until the vegetables are tender.
Stir in the lemon juice and adjust seasoning as needed. Let the soup simmer for an additional 5 minutes.
Serve hot, garnished with fresh dill and a dollop of sour cream if desired.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 6572 mg | 286% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 70.9 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7148 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
