Russian Borscht
Dive into the vibrant flavors of Russian Borscht, a hearty and comforting beet soup that’s as visually stunning as it is delicious. This traditional recipe combines earthy beets, tender potatoes, sweet carrots, and crisp cabbage, all simmered in a savory vegetable broth for a rich, satisfying experience. A splash of white vinegar and a touch of sugar balance the flavors, while fresh dill and garlic add a fragrant finish. Served with a dollop of creamy sour cream, this classic dish is as nourishing as it is flavorful. Perfect for any season, Russian Borscht is a timeless addition to your kitchen repertoire, delivering warmth and a burst of color to your table.
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Recipe Information
Ingredients
- 4 medium beets
- 2 medium potatoes
- 2 medium carrots
- 0.5 head white or green cabbage
- 1 medium onion
- 2 garlic cloves
- 3 tablespoons tomato paste
- 8 cups vegetable broth or water
- 2 tablespoons cooking oil
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh dill
- 1 cup sour cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaf
Instructions
Peel and shred the beets using a box grater or a food processor. Set aside.
Peel the potatoes and cut them into small cubes. Set aside in a bowl of cold water to prevent browning.
Shred the cabbage finely and set aside.
Dice the onion and grate the carrots. Mince the garlic cloves.
Heat 2 tablespoons of oil in a large pot over medium heat. Add the beets and cook for 5–7 minutes, stirring occasionally.
Add the tomato paste to the beets and cook for an additional 2–3 minutes, stirring to combine. Set the cooked beets aside in a bowl.
In the same pot, add a bit more oil if needed and sauté the onion and carrots for 5 minutes until softened.
Pour in 8 cups of vegetable broth or water. Bring it to a boil, then add the cubed potatoes and bay leaves. Cook for 10 minutes.
Add the shredded cabbage to the pot and cook for another 5–7 minutes.
Return the cooked beets to the pot. Stir in the vinegar, sugar, salt, and black pepper. Simmer for 10 minutes.
Add the minced garlic and fresh dill. Simmer for another 5 minutes, then taste and adjust seasoning as needed.
Remove the bay leaves before serving.
Ladle the borscht into bowls and garnish with a dollop of sour cream and extra chopped dill.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 8596 mg | 374% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 92.3 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 825 mg | 63% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 6959 mg | 148% | |
*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.
