Classic Borscht Soup
Discover the rich, vibrant flavors of **Classic Borscht Soup**, a hearty and comforting dish rooted in Eastern European tradition. This stunning beet-based soup boasts a medley of fresh vegetables like carrots, potatoes, cabbage, and onions simmered in a savory vegetable broth for a naturally sweet and earthy flavor. Enhanced with bay leaves, dill, and a touch of tangy lemon juice, this recipe delivers depth in every spoonful. The luscious color of the beets pairs beautifully with the creamy richness of sour cream as a garnish, creating an irresistible visual and taste experience. Perfect for meal prep, this one-pot wonder comes together in just 90 minutes and serves six, making it ideal for family gatherings or cozy nights in. Whether you’re new to borscht or a longtime fan, this classic recipe is your gateway to authentic comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium beets
- 2 medium carrots
- 3 medium potatoes
- 0.5 head white cabbage
- 1 large onion
- 3 garlic cloves
- 3 tablespoons tomato paste
- 8 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
- 0.25 cup dill
- 0.5 cup sour cream
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Instructions
Wash, peel, and grate the beets, carrots, and potatoes. Set aside each vegetable separately.
Slice the cabbage finely and chop the onion and garlic.
In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent, about 3-4 minutes.
Stir in the grated beets and add the tomato paste. Sauté for another 5 minutes, allowing the beets to release their color.
Pour in the vegetable broth, then add the potatoes and carrots. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Add the cabbage, salt, black pepper, and bay leaves.
Cover and simmer for 30-40 minutes, or until the vegetables are tender.
Add the lemon juice and adjust seasoning with more salt or pepper if needed.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh dill and a dollop of sour cream.
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 7838 mg | 341% | |
| Total Carbohydrate | 355.4 g | 129% | |
| Dietary Fiber | 64.7 g | 231% | |
| Total Sugars | 101.0 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 869 mg | 67% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 9762 mg | 208% | |
*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.
