Gluten-Free Classic Borscht Soup
Warm your soul with this hearty and vibrant Gluten-Free Classic Borscht Soup, a wholesome twist on a beloved Eastern European dish. Highlighting the earthy sweetness of fresh beets, paired with tender carrots, creamy potatoes, and crunchy cabbage, this soup delivers a nutrient-packed, naturally gluten-free meal that’s as satisfying as it is flavorful. Simmered in a rich vegetable broth with aromatic garlic, dill, and a touch of apple cider vinegar for added brightness, this recipe combines simplicity with depth. Perfect as a comforting year-round meal, it’s easily customizable with a dollop of sour cream or enjoyed entirely plant-based. Ready in just over an hour, this six-serving masterpiece is as visually stunning as it is delicious, making it an excellent addition to your weeknight dinner rotation or a show-stopping centerpiece for your next gathering.
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Recipe Information
Ingredients
- 4 medium beets
- 2 large carrots
- 2 medium potatoes
- 1 large onion
- 0.5 head cabbage
- 3 cloves garlic
- 8 cups vegetable broth
- 3 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh dill
- 2 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- optional, for serving sour cream
Instructions
Peel the beets, carrots, and potatoes. Grate the beets and carrots, and dice the potatoes into small cubes.
Chop the onion finely and shred the cabbage. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent.
Stir in the grated beets and carrots, cooking for about 5 minutes to soften slightly.
Add the tomato paste and mix well, allowing it to cook for another 2 minutes.
Pour in the vegetable broth and bring it to a simmer.
Add the diced potatoes, shredded cabbage, bay leaves, salt, and black pepper to the pot. Stir to combine.
Reduce the heat to low, cover the pot, and let the soup simmer for 40-45 minutes until all the vegetables are tender.
Remove the bay leaves and stir in the apple cider vinegar and chopped dill.
Adjust the seasoning with additional salt and pepper to taste.
Serve the borscht hot, garnished with a dollop of sour cream if desired.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 7743 mg | 337% | |
| Total Carbohydrate | 297.5 g | 108% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 88.2 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 8449 mg | 180% | |
*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.
