Simple Borscht
Earthy, hearty, and irresistibly vibrant, this Simple Borscht recipe delivers the rich, comforting flavors of traditional Eastern European cuisine with minimal effort. Crafted with fresh, wholesome ingredients like sweet beets, tender potatoes, and crunchy cabbage, this vegetable-packed soup is simmered to perfection in a tangy tomato-infused broth seasoned with garlic, dill, and bay leaves. A splash of white vinegar and a hint of sugar strike the perfect balance between sweet and savory, while a dollop of creamy sour cream adds indulgent richness to every bowl. Ready in just over an hour, this classic borscht is both nutritious and satisfying—a perfect option for a warming dinner. Serve it with crusty bread for an authentic and complete meal experience.
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Recipe Information
Ingredients
- 4 medium beets
- 2 medium potatoes
- 2 medium carrots
- 1 large onion
- 1 small head cabbage
- 3 whole garlic cloves
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 whole bay leaf
- 3 tablespoons dill (fresh, chopped)
- 1 tablespoon per serving (optional) sour cream
Instructions
Peel the beets, carrots, potatoes, and onion. Grate the beets and carrots, dice the potatoes into small cubes, and finely chop the onion.
Shred the small head of cabbage into thin strips and set aside.
In a large soup pot, heat 2 tablespoons of oil over medium heat. Add the onion and cook until soft and translucent, about 3-4 minutes.
Add the grated beets and carrots to the pot. Cook for another 5-6 minutes, stirring occasionally, until they start to soften.
Stir in the tomato paste and cook for 1 minute to develop its flavor.
Pour in the vegetable broth and bring the mixture to a boil.
Add the diced potatoes, shredded cabbage, garlic cloves (whole or minced), bay leaves, salt, pepper, and sugar. Lower the heat to a simmer and cook for 25-30 minutes or until the vegetables are tender.
Add the white vinegar to the pot and stir well. Taste and adjust the seasoning, adding more salt or pepper if needed.
Remove the pot from heat and discard the bay leaves. Stir in the chopped fresh dill for a burst of flavor.
Ladle the borscht into bowls and garnish with a dollop of sour cream, if desired. Serve warm with a side of crusty bread for a complete meal.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 6602 mg | 287% | |
| Total Carbohydrate | 270.5 g | 98% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 83.0 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 7480 mg | 159% | |
*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.
