Borshch Gourmet Russian Beetroot Soup
Dive into the hearty, vibrant flavors of Borshch Gourmet Russian Beetroot Soup, a culinary masterpiece that beautifully blends tradition and comfort. This traditional Eastern European dish boasts a stunning ruby hue, thanks to vibrant beets, paired with wholesome vegetables like carrots, potatoes, and cabbage. Slowly simmered with optional bone-in beef or pork for a rich, flavorful stock and elevated with a tangy tomato paste and vinegar combination, this soup achieves a perfect balance of sweet and savory. Garnished with fresh dill and a generous dollop of creamy sour cream, it’s a warming bowl of soul-soothing goodness that’s as visually captivating as it is delicious. Perfect for a comforting family dinner or an elegant serving of authentic Russian cuisine, this soup is satisfaction in every spoonful.
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Recipe Information
Ingredients
- 4 medium beets
- 2 medium carrots
- 3 medium potatoes
- 1 small head white cabbage
- 1 large onion
- 3 cloves garlic
- 1.5 pounds beef or pork (bone-in, optional for stock)
- 2 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 2 pieces bay leaves
- 2 tablespoons (chopped) dill
- 1 cup (for serving) sour cream
- 1 to taste salt
- 1 to taste black pepper
- 10 cups water or beef stock
Instructions
Wash and peel the beets, carrots, potatoes, and onion. Shred the beets and carrots using a grater. Cube the potatoes into bite-sized pieces. Thinly slice the cabbage. Finely chop the onion and garlic.
If using meat for stock, rinse it under cold water and add it to a large pot with 10 cups of water or beef stock. Bring to a boil, skimming off any foam that rises to the surface. Reduce to a simmer and cook for 45 minutes to 1 hour, or until the meat is tender. Remove the meat, cut it into bite-sized pieces, and set aside. Strain the stock if necessary.
In a large skillet, heat the vegetable oil over medium heat. Add the shredded beets and cook for 3-4 minutes, stirring often. Add the vinegar and 1/4 cup of the stock to enhance the beet color. Cook for an additional 5 minutes.
Add the chopped onion and shredded carrots to the skillet with the beets. Stir and cook for 5-7 minutes. Add the tomato paste and mix well. Cook for another 2 minutes, then remove from heat.
Bring the strained stock in the pot back to a boil. Add the cubed potatoes and cook for 10 minutes, or until they begin to soften.
Add the sliced cabbage to the pot and cook for another 5 minutes.
Stir in the beet mixture from the skillet, along with the cooked meat (if using). Add bay leaves. Simmer the soup on low heat for 20-25 minutes, stirring occasionally. Season with salt and black pepper to taste.
Remove the pot from the heat and discard the bay leaves. Let the borshch rest for 10-15 minutes to allow the flavors to meld.
Ladle the soup into bowls, garnish with chopped dill, and serve hot with a dollop of sour cream. Enjoy your delicious Borshch Gourmet Russian Beetroot Soup!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.8 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 898 mg | 19% | |
*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.
