Borscht Beet Soup
Experience the vibrant flavors of Eastern Europe with this hearty and nourishing Borscht Beet Soup, a classic Ukrainian dish that's as nutritious as it is delicious. Featuring earthy beets, tender potatoes, crisp green cabbage, and aromatic garlic, this soup boasts a rich ruby-red hue and a delightful blend of sweet and tangy notes, thanks to a splash of white vinegar and a hint of sugar. Cooked in a savory vegetable stock and finished with fresh dill, this recipe is perfect for a cozy dinner or a comforting lunch. Ready in just over an hour, it's an easy and wholesome meal that’s packed with vitamins and fiber. Serve it warm with a dollop of sour cream and a side of crusty rye bread for the ultimate comforting food experience. Whether you're exploring traditional Slavic cuisine or craving a vibrant, vegetable-packed soup, this borscht recipe is sure to impress.
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Recipe Information
Ingredients
- 4 medium beets
- 2 medium potatoes
- 2 medium carrots
- 1 large yellow onion
- 2 cups, shredded green cabbage
- 2 tablespoons tomato paste
- 3 cloves garlic cloves
- 6 cups vegetable stock
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 2 leaves bay leaves
- 2 tablespoons, chopped fresh dill
- optional, for garnish sour cream
Instructions
Wash and peel the beets, potatoes, and carrots. Grate the beets and carrots using a box grater, and dice the potatoes into small cubes.
Finely chop the onion and shred the cabbage into thin slices.
In a large soup pot, heat 2 tablespoons of oil over medium heat. Sauté the onion until it becomes translucent, about 3-4 minutes.
Add the grated beets and carrots to the pot and cook for 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for another 2 minutes to enhance its flavor.
Pour in the vegetable stock and bring the mixture to a boil.
Add the diced potatoes, shredded cabbage, bay leaves, and minced garlic to the pot.
Season the soup with salt, pepper, vinegar, and sugar. Stir well to combine.
Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, or until the vegetables are tender.
Remove the bay leaves from the soup and adjust the seasoning if necessary.
Ladle the hot soup into bowls and garnish with fresh dill and a dollop of sour cream, if desired.
Serve warm with rye bread or crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 7076 mg | 308% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 48.5 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5755 mg | 122% | |
*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.
