Quick and Easy Borscht
Brighten up your dinner table with this vibrant and flavorful Quick and Easy Borscht, a classic beet soup reimagined for busy weeknights! Packed with earthy fresh beets, sweet carrots, hearty potatoes, and finely shredded green cabbage, this comforting recipe strikes the perfect balance between wholesome and satisfying. The richness of sautéed onion and garlic pairs beautifully with a hint of tangy white vinegar and a touch of sweetness, creating a depth of flavor you’ll love. Ready in just 50 minutes, this vegetarian-friendly soup is simmered in vegetable broth for nourishing simplicity, then finished with a garnish of fresh dill for an herby touch. Serve it warm with a dollop of sour cream and crusty bread for a cozy, fuss-free meal that’s as easy to make as it is delicious. Perfect for those looking for a quick, hearty take on traditional Ukrainian borscht!
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Recipe Information
Ingredients
- 3 medium fresh red beets
- 2 medium carrots
- 1 medium yellow onion
- 2 cups green cabbage
- 2 medium potatoes
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 3 cloves garlic
- 2 teaspoons white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh dill
- optional for serving sour cream
Instructions
Peel the beets, carrots, and potatoes. Grate the beets and carrots using a box grater, and dice the potatoes into bite-sized cubes.
Chop the onion finely, shred the cabbage, and mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3 minutes until soft and translucent.
Stir in the garlic and cook for another 1 minute until fragrant.
Add the grated beets and carrots to the pot. Stir well and cook for 5 minutes, stirring occasionally.
Add the tomato paste and cook for 2 minutes to coat the vegetables and deepen the flavor.
Pour in the vegetable broth and stir to combine. Bring the mixture to a boil.
Once boiling, add the diced potatoes and shredded cabbage. Reduce the heat to a simmer and cook for 20 minutes, or until the vegetables are tender.
Stir in the vinegar, sugar, salt, and black pepper. Taste and adjust seasonings as needed.
Turn off the heat and garnish with fresh dill. Allow the borscht to sit for 5 minutes to let the flavors meld.
Ladle the soup into bowls and top with a dollop of sour cream, if desired. Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
1567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 6235 mg | 271% | |
| Total Carbohydrate | 252.2 g | 92% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 74.3 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 7198 mg | 153% | |
*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.
