Russian Soup
Warm up with the vibrant and hearty flavors of traditional Russian Soup, a classic dish that showcases the rustic charm of Eastern European cuisine. This comforting beet-based soup, also known as borscht, is packed with wholesome ingredients including shredded white cabbage, earthy potatoes, sweet carrots, and a hint of garlic, all simmered in rich beef broth. The addition of sautéed vegetables with tomato paste creates a deep, flavorful base, while a touch of fresh dill and a dollop of creamy sour cream provide the perfect finishing touch. Ready in just over an hour, this nourishing soup is ideal for cozy family dinners or meal prep with its generous serving size. Impress your guests with its vibrant ruby-red hue and layers of bold, savory flavors while indulging in an authentic taste of Russian culinary heritage!
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Recipe Information
Ingredients
- 3 medium Beets
- 2 medium Potatoes
- 2 medium Carrots
- 2 cups (shredded) White cabbage
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 3 tablespoons Tomato paste
- 8 cups Beef broth
- 1 leaf Bay leaf
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped) Fresh dill
- 0.5 cup (for serving) Sour cream
Instructions
Peel the beets, potatoes, and carrots. Cut the beets into thin matchsticks, dice the potatoes into 1-inch cubes, and grate the carrots.
Shred the cabbage into thin strips and finely chop the onion. Mince the garlic cloves.
In a large pot, bring the beef broth to a boil. Add the diced potatoes and the bay leaf. Simmer for 10 minutes.
While the potatoes are simmering, heat the vegetable oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 3-4 minutes.
Stir in the grated carrots and cook for another 2-3 minutes. Add the beet matchsticks and cook for 5 minutes, stirring occasionally.
Push the vegetables to one side of the skillet and add the tomato paste to the empty side. Cook the tomato paste for 1-2 minutes, then mix it into the vegetables. Cook for another 2-3 minutes.
Add the stir-fried vegetable mixture to the pot with the potatoes. Stir well.
Add the shredded cabbage to the pot. Simmer for another 15-20 minutes, until all the vegetables are tender.
Season the soup with salt and black pepper. Stir in the minced garlic and cook for 2 more minutes.
Remove the pot from heat. Discard the bay leaf. Let the soup rest for 5-10 minutes to allow the flavors to meld.
Ladle the soup into bowls. Top each serving with a dollop of sour cream and a sprinkle of fresh dill.
Serve hot and enjoy!
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 10266 mg | 446% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 50.4 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5366 mg | 114% | |
*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.
