Red Onion Borscht
Dive into the vibrant, earthy flavors of Red Onion Borscht, a modern twist on the classic beet soup that showcases caramelized red onions for a subtly sweet and aromatic base. This hearty, plant-based dish is brimming with nutritious veggies like beets, carrots, potatoes, and cabbage, all simmered together in a rich vegetable stock with notes of garlic, fresh dill, and a tangy splash of white vinegar. Perfect as a comforting weeknight meal or a centerpiece for a dinner party, this borscht is as visually striking as it is delicious, thanks to its stunning ruby-red color. Topped with a dollop of creamy sour cream and an extra sprinkle of dill, each spoonful delivers a beautiful balance of sweetness, acidity, and warmth. Ready in just over an hour, this easy-to-make soup serves six, making it an ideal recipe for both cozy family dinners and meal prep.
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Recipe Information
Ingredients
- 3 medium red onions
- 4 medium beets
- 2 large carrots
- 2 medium potatoes
- 2 cups (shredded) cabbage
- 6 cups vegetable stock
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 3 large garlic cloves
- 1 whole bay leaf
- 2 tablespoons (chopped) fresh dill
- 1 tablespoon white vinegar
- 1 cup (for garnish) sour cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
Instructions
Peel and thinly slice the red onions. Set aside.
Peel and grate the beets and carrots using a box grater. Set aside.
Peel and dice the potatoes into bite-sized cubes. Shred the cabbage finely. Set both aside.
In a large pot, heat the olive oil over medium heat. Add the sliced red onions and sauté for 5-7 minutes until softened and slightly caramelized.
Add the minced garlic and cook for another 1 minute, stirring constantly.
Stir in the grated beets and carrots. Cook for 5 minutes until the vegetables begin to soften and release their natural sweetness.
Add the tomato paste to the pot and mix well to coat the vegetables. Cook for another 2 minutes to deepen the flavors.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to a simmer and add the diced potatoes, shredded cabbage, and bay leaf. Cover and cook for 30 minutes, or until the potatoes are tender.
Stir in the white vinegar, chopped dill, salt, and black pepper. Simmer for an additional 5 minutes.
Discard the bay leaf and taste the borscht, adjusting seasoning if necessary.
Serve hot, garnished with a dollop of sour cream and an extra sprinkle of fresh dill, if desired.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 6747 mg | 293% | |
| Total Carbohydrate | 299.4 g | 109% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 105.9 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 900 mg | 69% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 7665 mg | 163% | |
*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.
