Description
A traditional Eastern European soup made with beets, known for its vibrant color and rich flavor.
Ingredients
Scale
- 2 medium beets, peeled and grated
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced
- 1 medium potato, peeled and diced
- 1 cup cabbage, shredded
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh dill for garnish
- Sour cream for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the grated beets, diced carrots, and diced potatoes. Cook for an additional 5 minutes, stirring occasionally.
- Add the minced garlic and tomato paste, mixing well. Cook for another 2 minutes until fragrant.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to low and add the shredded cabbage, apple cider vinegar, and sugar. Season with salt and pepper.
- Cover and simmer for about 30 minutes, or until the vegetables are tender.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh dill and a dollop of sour cream if desired.
Notes
- For a heartier soup, add cooked beans or lentils for extra protein and fiber.
- If you prefer a sweeter borscht, increase the amount of sugar or add a chopped apple during cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg