Borscht Beet Soup

Experience the vibrant flavors of Eastern Europe with this hearty and nourishing Borscht Beet Soup, a classic Ukrainian dish that's as nutritious as it is delicious. Featuring earthy beets, tender potatoes, crisp green cabbage, and aromatic garlic, this soup boasts a rich ruby-red hue and a delightful blend of sweet and tangy notes, thanks to a splash of white vinegar and a hint of sugar. Cooked in a savory vegetable stock and finished with fresh dill, this recipe is perfect for a cozy dinner or a comforting lunch. Ready in just over an hour, it's an easy and wholesome meal that’s packed with vitamins and fiber. Serve it warm with a dollop of sour cream and a side of crusty rye bread for the ultimate comforting food experience. Whether you're exploring traditional Slavic cuisine or craving a vibrant, vegetable-packed soup, this borscht recipe is sure to impress.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 medium beets
• 2 medium potatoes
• 2 medium carrots
• 1 large yellow onion
• 2 cups, shredded green cabbage
• 2 tablespoons tomato paste
• 3 cloves garlic cloves
• 6 cups vegetable stock
• 2 tablespoons white vinegar
• 1 teaspoon sugar
• 1.5 teaspoons salt
• 0.5 teaspoon ground black pepper
• 2 leaves bay leaves
• 2 tablespoons, chopped fresh dill
• 0 optional, for garnish sour cream

Directions

Step 1

Wash and peel the beets, potatoes, and carrots. Grate the beets and carrots using a box grater, and dice the potatoes into small cubes.

Step 2

Finely chop the onion and shred the cabbage into thin slices.

Step 3

In a large soup pot, heat 2 tablespoons of oil over medium heat. Sauté the onion until it becomes translucent, about 3-4 minutes.

Step 4

Add the grated beets and carrots to the pot and cook for 5 minutes, stirring occasionally.

Step 5

Stir in the tomato paste and cook for another 2 minutes to enhance its flavor.

Step 6

Pour in the vegetable stock and bring the mixture to a boil.

Step 7

Add the diced potatoes, shredded cabbage, bay leaves, and minced garlic to the pot.

Step 8

Season the soup with salt, pepper, vinegar, and sugar. Stir well to combine.

Step 9

Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, or until the vegetables are tender.

Step 10

Remove the bay leaves from the soup and adjust the seasoning if necessary.

Step 11

Ladle the hot soup into bowls and garnish with fresh dill and a dollop of sour cream, if desired.

Step 12

Serve warm with rye bread or crusty bread on the side for a complete meal.

Nutrition Facts

Serving size	2206.9 grams (2206.9g)

Amount per serving	% Daily Value*
Calories	1151

Total Fat 19.50g	25%
Saturated Fat 6.70g	34%
Polyunsaturated Fat 4.40g
Cholesterol 15mg	5%
Sodium 7077mg	308%
Total Carbohydrate 215.50g	78%
Dietary Fiber 34.20g	122%
Total Sugars 48.50g
Protein 41.20g	82%

Vitamin D 0IU	0%
Calcium 421mg	32%
Iron 14mg	76%
Potassium 5755mg	122%

*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.

Source of Calories

Fat: 14.6%

Protein: 13.7%

Carbs: 71.7%