Roasted Beet Borscht Borsch
Elevate your soup game with this vibrant and hearty Roasted Beet Borscht! This classic Eastern European dish gets a flavorful twist by roasting the beets to bring out their natural sweetness, creating a rich and earthy base for the soup. Packed with wholesome ingredients like tender potatoes, shredded green cabbage, sautéed onions, and fragrant garlic, this recipe is a nourishing medley of textures and colors. A splash of apple cider vinegar adds a tangy depth, perfectly balanced by fresh dill and optional creamy sour cream for serving. Easy to make and irresistibly comforting, this vegetarian-friendly borscht is the perfect choice for a cozy family dinner or a make-ahead meal. Ideal keywords: roasted beet borscht, vegetarian borscht recipe, comforting soup ideas, healthy beet soup, homemade borscht.
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Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and diced carrots
- 2 stalks, diced celery stalks
- 3 minced garlic cloves
- 6 cups vegetable broth
- 2 medium, peeled and diced potatoes
- 2 cups, thinly shredded green cabbage
- 2 tablespoons apple cider vinegar
- 2 tablespoons, chopped fresh dill
- 1 cup, for serving (optional) sour cream
- 1 to taste salt
- 1 to taste black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets and wrap each one individually in aluminum foil. Place them on a baking sheet and roast for 45-50 minutes, or until they are tender and a knife slides in easily.
While the beets roast, prepare the vegetables by chopping the onion, carrots, celery, potatoes, and cabbage and mincing the garlic.
Once the beets are done roasting, remove them from the foil and let them cool slightly. Peel off the skins (they should slide off easily) and chop them into small cubes.
In a large stockpot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the vegetable broth and stir in the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10 minutes, or until the potatoes are almost tender.
Stir in the roasted beets and shredded cabbage. Simmer for another 10 minutes, or until all the vegetables are soft.
Add the apple cider vinegar, fresh dill, salt, and black pepper. Taste the soup and adjust seasoning if necessary.
Serve hot with a dollop of sour cream (if using) and a sprinkle of fresh dill for garnish.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 7074 mg | 308% | |
| Total Carbohydrate | 268.4 g | 98% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 87.4 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 956 mg | 74% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 7905 mg | 168% | |
*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.
