Russian Borsh Borsch
Discover the hearty, comforting flavors of Russian Borsh (Borsch), a vibrant beet soup that's a true classic of Eastern European cuisine. This traditional recipe showcases earthy beets, sweet carrots, creamy potatoes, and crisp cabbage, simmered to perfection in a rich beef broth or vegetable stock. Enhanced with aromatic garlic, tangy white vinegar, and a hint of tomato paste, this dish strikes the perfect balance between sweet and savory. Finished with a sprinkle of fresh dill and a dollop of sour cream, this colorful soup is as nourishing as it is flavorful. Ideal for cozy family dinners or meal prep, this one-pot wonder is ready in just over an hour and serves up to six. Whether you call it borscht or borsch, this iconic soup is a must-try for lovers of hearty, homemade comfort food. Perfect for pairing with crusty bread or enjoyed on its own, this recipe deserves a spot in your regular rotation!
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Recipe Information
Ingredients
- 4 medium beets
- 2 medium carrots
- 3 medium potatoes
- 0.5 head white cabbage
- 1 large yellow onion
- 3 cloves garlic
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 8 cups beef broth or vegetable stock
- 1 tablespoon white vinegar
- 2 small bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill
- optional sour cream (for serving)
Instructions
Peel and grate the beets and carrots using a box grater. Set aside.
Peel and dice the potatoes into 1-inch cubes. Set aside in a bowl of cold water to prevent browning.
Shred the cabbage into thin strips and finely chop the onion and garlic.
Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until soft and translucent.
Add the grated beets, carrots, and tomato paste to the pot. Stir well and cook for another 5 minutes to soften the vegetables.
Pour in the beef broth or vegetable stock. Bring the liquid to a gentle boil.
Add the potatoes, cabbage, bay leaves, and white vinegar to the pot. Stir well.
Reduce the heat to low and simmer the soup for 40-45 minutes, or until the vegetables are tender and the flavors are well combined.
Season the soup with salt and black pepper to taste. Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh dill. Serve hot with a dollop of sour cream if desired.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 10165 mg | 442% | |
| Total Carbohydrate | 230.0 g | 84% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 64.7 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6754 mg | 144% | |
*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.
