Description
This classic Borscht recipe is a hearty and vibrant Eastern European beet soup, rich with tender vegetables and a flavorful broth. Perfectly balanced with earthy beets, potatoes, cabbage, and a hint of garlic, it’s served hot and garnished with creamy sour cream and fresh dill, making it a comforting meal for any season.
Ingredients
Scale
Vegetables
- 2 carrots, chopped
- 1 large potato, cubed
- 1 cup thinly sliced cabbage
- 1 clove garlic, minced
- 2 (15 ounce) cans whole beets, drained and chopped
Broth and Seasonings
- 3 cups chicken or vegetable broth
- 2 tablespoons olive oil
- ½ teaspoon salt, more to taste
- ½ teaspoon pepper, more to taste
Garnish
- Sour cream
- Fresh chopped dill
Instructions
- Prepare vegetables: In a large stock pot over medium-high heat, heat the olive oil. Add the chopped carrots, cubed potatoes, and sliced cabbage. Cook until the vegetables just begin to soften and your potatoes start to become slightly transparent, about 5-7 minutes. Then add the minced garlic and sauté everything together for an additional 2-3 minutes to enhance the flavors.
- Simmer soup: Pour in the chicken or vegetable broth, then add the chopped beets, salt, and pepper. Bring the mixture to a boil, then lower the heat to a gentle simmer. Let the soup cook uncovered until all the vegetables are tender, which usually takes about 20 minutes. Stir occasionally to prevent sticking.
- Serve: Ladle the hot borscht into bowls and garnish with a dollop of sour cream and a sprinkle of fresh chopped dill. Adjust salt and pepper to your personal taste before serving.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Beets can stain surfaces and hands; handle with care and wash promptly.
- Leftovers keep well in the refrigerator for up to 4 days and often taste better the next day as flavors meld.
- To add extra protein, consider serving with boiled eggs or cooked meat on the side.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 8g
- Sodium: 450mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
