Basic Beet Borscht
Warm, vibrant, and deeply nourishing, this Basic Beet Borscht recipe brings together earthy beets, hearty potatoes, and sweet carrots in a comforting, ruby-red broth. Infused with the tangy depth of tomato paste and a touch of white vinegar, this classic Eastern European soup is as flavorful as it is nutritious. The addition of green cabbage lends a satisfying crunch, while optional fresh dill and a dollop of sour cream elevate the dish to irresistible. Ready in just one hour, this easy vegetarian borscht is perfect for weeknight dinners and serves beautifully with crusty bread. Packed with wholesome vegetables and brimming with bold, tangy flavors, this soul-warming soup is an ideal choice for cozy meals year-round.
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Recipe Information
Ingredients
- 4 medium beets
- 2 medium carrots
- 2 medium potatoes
- 1 large onion
- 2 cups (shredded) green cabbage
- 3 cloves garlic
- 6 cups vegetable broth
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, optional) fresh dill
- 0.5 cup (for serving, optional) sour cream
Instructions
Wash and peel the beets, carrots, potatoes, and onion. Grate the beets and carrots, dice the potatoes, and finely chop the onion.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the grated beets and carrots to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the tomato paste and cook for an additional 2 minutes to incorporate the flavors.
Add the diced potatoes, shredded cabbage, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
Finely mince the garlic and add it to the pot along with the white vinegar, sugar, salt, and black pepper. Stir well and simmer for an additional 5 minutes.
Taste the borscht and adjust seasonings as needed. If desired, add fresh chopped dill for extra flavor.
Serve the borscht hot with a dollop of sour cream on top, if using. Enjoy with crusty bread or on its own!
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 6648 mg | 289% | |
| Total Carbohydrate | 268.5 g | 98% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 86.2 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 7333 mg | 156% | |
*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.
