Mennonite Borsht
Savor the comforting warmth of Mennonite Borsht, a time-honored soup brimming with vibrant flavors and wholesome ingredients. This hearty dish showcases tender beets, potatoes, carrots, and celery simmered to perfection in a savory chicken broth, with shredded cabbage adding a delightful texture. A touch of tomato paste and a splash of vinegar lend a subtle tang, while fresh dill brings a burst of herby freshness. Ready in just over an hour, this nourishing soup is perfect for cozy family dinners or meal prepping for the week. Serve it with a dollop of creamy sour cream and a slice of crusty bread for the ultimate comforting experience. Whether you're looking for a traditional Mennonite recipe or a nutrient-packed veggie soup, this borsht is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 medium, peeled and diced beets
- 2 medium, peeled and diced potatoes
- 2 medium, peeled and sliced carrots
- 2 sliced celery stalks
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 cups, shredded cabbage
- 8 cups chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons (white or apple cider) vinegar
- 2 tablespoons, fresh chopped dill
- 1 teaspoon, or to taste salt
- 0.5 teaspoon black pepper
- 0.25 cup (optional, for serving) sour cream
- 1 loaf (optional, for serving) crusty bread
Instructions
1. In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
2. Add the diced beets, potatoes, carrots, and celery to the pot. Stir and cook for 5 minutes to lightly sauté the vegetables.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook uncovered for 25-30 minutes, or until the vegetables are tender.
4. Stir in the shredded cabbage, tomato paste, vinegar, salt, and black pepper. Continue to cook for another 15-20 minutes until the cabbage is tender.
5. Remove the pot from heat and stir in the fresh dill.
6. Taste and adjust seasonings, adding more salt, vinegar, or pepper if needed.
7. Serve the borscht hot with a dollop of sour cream on top and a side of crusty bread, if desired.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 10614 mg | 461% | |
| Total Carbohydrate | 437.1 g | 159% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 76.4 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 906 mg | 70% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 7979 mg | 170% | |
*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.
