Sauerkraut and Red Beet Borscht
Dive into a bowl of vibrant, tangy comfort with this Sauerkraut and Red Beet Borscht—a stunning twist on a classic Eastern European soup. Packed with earthy beets, briny sauerkraut, tender root vegetables, and fragrant dill, this nutrient-rich vegan dish balances sweet, sour, and savory flavors in every spoonful. Slowly simmered with bay leaves and finished with a splash of apple cider vinegar, this borscht showcases its deep crimson hue and complex taste profile. Perfect as a hearty starter or a stand-alone meal, it’s a soul-warming favorite that's easy to prepare, taking just over an hour from start to finish. Serve it hot with a dollop of creamy sour cream for an extra layer of indulgence, and enjoy a wholesome culinary tradition from the comfort of your home.
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Recipe Information
Ingredients
- 4 medium beets
- 2 cups sauerkraut
- 2 medium carrots
- 3 medium potatoes
- 1 medium yellow onion
- 3 whole garlic cloves
- 6 cups vegetable broth
- 2 whole bay leaves
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons dill (fresh, chopped)
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- sour cream (optional, for serving)
Instructions
Scrub the beets clean and place them whole in a pot of boiling water. Cook for 30-40 minutes until tender. Remove from the pot and let cool until safe to handle.
While the beets are boiling, peel and dice the carrots and potatoes into bite-sized pieces. Finely chop the onion and mince the garlic cloves.
Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
Add the diced carrots and potatoes to the pot, stirring well. Pour in the vegetable broth, add the bay leaves, and bring to a gentle boil. Let simmer for 15-20 minutes, or until the vegetables are tender.
Peel the cooled beets and grate them using a box grater. Stir the grated beets into the soup pot along with the sauerkraut, apple cider vinegar, sugar, salt, and black pepper. Simmer for another 10 minutes to allow the flavors to meld.
Taste and adjust seasonings as needed. Stir in the chopped dill just before serving.
Ladle the borscht into bowls and serve hot, optionally garnished with a dollop of sour cream.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 8394 mg | 365% | |
| Total Carbohydrate | 291.2 g | 106% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 72.1 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 570 mg | 44% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 8048 mg | 171% | |
*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.
