Borsh Borsch or Borshch
Experience the hearty, vibrant flavors of traditional Eastern European cuisine with this classic Borsh, Borsch, or Borshch recipe—a beloved beetroot soup brimming with wholesome ingredients and soul-warming comfort. This deeply satisfying dish features tender beets, carrots, potatoes, and white cabbage simmered in a rich vegetable broth, infused with aromatic garlic, onions, and fresh dill for a burst of vibrant freshness. The slow-cooked vegetables create a naturally sweet and tangy flavor profile, complemented perfectly by an optional dollop of creamy sour cream atop each bowl. Perfect for cozy dinners or meal prep, this vegetarian-friendly soup is as nutritious as it is delicious. Serve it hot with crusty bread for dipping, and savor a cultural classic that’s as visually stunning as it is deeply nourishing.
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Recipe Information
Ingredients
- 4 medium-sized beets
- 2 medium-sized carrots
- 3 medium-sized potatoes
- 1 small head white cabbage
- 1 medium-sized onion
- 3 cloves garlic
- 2 medium-sized tomatoes
- 3 tablespoons vegetable oil
- 8 cups vegetable broth or water
- 1 piece bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 3 tablespoons (chopped) fresh dill
- 1 tablespoon per serving (optional) sour cream
Instructions
Peel the beets, carrots, and potatoes. Shred the beets and carrots using a grater, and cut the potatoes into bite-sized cubes.
Finely shred the cabbage and set it aside. Dice the onion and mince the garlic.
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for 2-3 minutes or until softened.
Add the shredded beets and carrots to the pot and continue to cook for another 5-7 minutes, stirring occasionally.
Chop the tomatoes into small pieces and add them to the pot. Stir well and cook for 2 minutes until the tomatoes begin to soften.
Pour in the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the cubed potatoes, shredded cabbage, bay leaf, salt, and black pepper to the pot. Stir to combine and let simmer for 25-30 minutes or until the vegetables are tender.
Taste the soup and adjust the seasoning with more salt and black pepper if needed.
Remove the bay leaf. Stir in the minced garlic and fresh dill just before serving for a fresh burst of flavor.
Ladle the soup into bowls and optionally top each serving with a dollop of sour cream. Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 10040 mg | 437% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 43.9 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 6391 mg | 136% | |
*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.
