Borscht Ii
Warm up with a bowl of vibrant and hearty Borscht II, a classic Eastern European beet soup that's as nourishing as it is flavorful. This vegetarian recipe features an irresistible medley of earthy grated beets, sweet carrots, tender potatoes, and crisp white cabbage simmered to perfection in a rich vegetable broth. A kiss of tangy white vinegar and tomato paste balances the natural sweetness of the vegetables, while garlic and a bay leaf add depth to every spoonful. Ready in just one hour, this comforting soup is ideal for weeknight dinners or meal prep, as its flavors deepen beautifully overnight. Serve with a sprinkle of fresh dill and a dollop of sour cream (optional) for an authentic, creamy touch. Whether you're looking for a hearty vegan option or simply a vibrant dish to brighten up your table, Borscht II is a timeless recipe that satisfies the soul. Keywords: borscht recipe, vegetarian soup, beet soup, easy borscht, Eastern European cuisine.
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Recipe Information
Ingredients
- 4 medium beets, peeled and grated
- 2 medium carrots, peeled and grated
- 3 medium potatoes, peeled and diced
- 2 cups white cabbage, shredded
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill, chopped (optional, for garnish)
- to taste sour cream (optional, for serving)
Instructions
Prepare all the vegetables by peeling, grating, dicing, or shredding as indicated in the ingredients list.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent.
Add the grated beets and carrots, stirring occasionally. Cook for 5-7 minutes until slightly softened.
Stir in the tomato paste and cook for another 2 minutes, ensuring it combines well with the vegetables.
Pour in the vegetable broth and bring it to a boil. Add the diced potatoes, shredded cabbage, bay leaf, salt, and pepper.
Reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender.
Stir in the minced garlic, vinegar, and sugar. Taste and adjust seasoning, adding more salt or vinegar if needed to balance the flavors.
Simmer for an additional 5 minutes, then remove from heat. Discard the bay leaf.
Ladle the borscht into bowls and garnish with fresh dill if desired. Add a dollop of sour cream for a creamy finish, if preferred.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 7626 mg | 332% | |
| Total Carbohydrate | 351.5 g | 128% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 112.4 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 687 mg | 53% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 10004 mg | 213% | |
*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.
