Kaleenka Borshch Borsch Borscht
Dive into the comforting embrace of Kaleenka Borshch Borsch Borscht, a traditional Eastern European beet soup bursting with vibrant color and earthy flavors. This recipe features a harmonious blend of tender beets, carrots, potatoes, and cabbage simmered in a rich vegetable broth infused with garlic, tomato paste, and fragrant bay leaves. The result is a hearty, nutrient-packed dish that is both satisfying and nourishing. Perfect as a vegetarian main or starter, this borscht is garnished with a sprinkle of fresh dill and a dollop of tangy sour cream for a final touch of indulgence. Ready in just over an hour, this iconic soup is the ultimate comfort food for any season. Keywords: borscht recipe, traditional beet soup, vegetarian borscht, Eastern European cuisine, hearty soup.
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Recipe Information
Ingredients
- 3 medium beets
- 2 medium carrots
- 3 medium potatoes
- 0.5 head white or green cabbage
- 1 large onion
- 3 pieces garlic cloves
- 3 tablespoons tomato paste
- 8 cups vegetable broth
- 2 tablespoons oil (vegetable or sunflower)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 leaves bay leaf
- 2 tablespoons fresh dill
- to taste sour cream (optional, for garnish)
Instructions
Peel the beets, carrots, and potatoes. Grate the beets and carrots using a box grater. Dice the potatoes into bite-sized cubes.
Thinly slice the cabbage and set it aside. Finely chop the onion and mince the garlic.
In a large soup pot, heat the oil over medium heat. Add the onions and sauté for 3-4 minutes until softened.
Add the grated beets and carrots to the pot. Cook for 7-8 minutes, stirring occasionally, until the vegetables release their juices and soften.
Stir in the tomato paste and minced garlic. Cook for an additional 2 minutes to blend the flavors.
Pour in the vegetable broth and bring to a boil. Add the diced potatoes, bay leaves, salt, and black pepper.
Reduce the heat to medium-low, cover the pot, and let it simmer for 15 minutes.
Add the sliced cabbage to the pot and continue cooking for another 20 minutes, or until the cabbage and potatoes are tender.
Taste and adjust the seasoning with more salt or pepper as needed.
Remove the bay leaves and ladle the borshch into bowls. Garnish with freshly chopped dill and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 7622 mg | 331% | |
| Total Carbohydrate | 344.4 g | 125% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 90.8 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 9645 mg | 205% | |
*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.
