Hungarian Borscht
Warm up your kitchen with a bowl of hearty Hungarian Borscht, a vibrant beet-based soup that’s as nutritious as it is delicious. Featuring a medley of earthy beets, tender potatoes, crisp cabbage, and sweet carrots, this classic recipe is elevated with a touch of paprika, aromatic garlic, and a dollop of tangy sour cream. Simmered to perfection in a rich vegetable stock and finished with fresh parsley, this comforting dish offers a delightful balance of sweet, savory, and tangy flavors. Perfect for cozy family dinners or as a striking centerpiece for gatherings, Hungarian Borscht is a must-try for fans of flavorful, wholesome soups. Serve it with crusty bread for a complete and satisfying meal!
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Recipe Information
Ingredients
- 4 medium beets
- 0.5 head white or green cabbage
- 2 large carrots
- 2 medium russet potatoes
- 1 large yellow onion
- 3 pieces garlic cloves
- 8 cups vegetable stock
- 2 teaspoons paprika
- 2 pieces bay leaves
- 1 teaspoon dried dill
- 3 tablespoons tomato paste
- 0.5 cup sour cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
- 2 tablespoons vegetable oil
Instructions
Peel and dice the beets, carrots, and potatoes into bite-sized cubes. Shred the cabbage into thin strips and dice the onion finely. Mince the garlic cloves.
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and paprika to the onions, stirring constantly for 1 minute to release the aroma.
Stir in the tomato paste and cook for another 2 minutes, allowing the flavors to blend.
Add the diced beets, carrots, and potatoes to the pot. Pour in the vegetable stock, and stir well.
Bring the soup to a boil, then reduce the heat to a simmer. Add the shredded cabbage, bay leaves, dried dill, salt, and pepper. Stir to combine.
Cover the pot and let the soup simmer for 30-35 minutes, or until the vegetables are tender.
Taste the soup and adjust seasoning if needed. Remove the bay leaves before serving.
Serve hot with a dollop of sour cream and garnish with fresh parsley. Pair with a slice of crusty bread if desired.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 7854 mg | 341% | |
| Total Carbohydrate | 305.8 g | 111% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 98.4 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 875 mg | 67% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 8645 mg | 184% | |
*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.
