Hungarian Borscht

Warm up your kitchen with a bowl of hearty Hungarian Borscht, a vibrant beet-based soup that’s as nutritious as it is delicious. Featuring a medley of earthy beets, tender potatoes, crisp cabbage, and sweet carrots, this classic recipe is elevated with a touch of paprika, aromatic garlic, and a dollop of tangy sour cream. Simmered to perfection in a rich vegetable stock and finished with fresh parsley, this comforting dish offers a delightful balance of sweet, savory, and tangy flavors. Perfect for cozy family dinners or as a striking centerpiece for gatherings, Hungarian Borscht is a must-try for fans of flavorful, wholesome soups. Serve it with crusty bread for a complete and satisfying meal!

Nutriscore Rating: 79/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 medium beets
• 0.5 head white or green cabbage
• 2 large carrots
• 2 medium russet potatoes
• 1 large yellow onion
• 3 pieces garlic cloves
• 8 cups vegetable stock
• 2 teaspoons paprika
• 2 pieces bay leaves
• 1 teaspoon dried dill
• 3 tablespoons tomato paste
• 0.5 cup sour cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (for garnish)
• 2 tablespoons vegetable oil

Directions

Step 1

Peel and dice the beets, carrots, and potatoes into bite-sized cubes. Shred the cabbage into thin strips and dice the onion finely. Mince the garlic cloves.

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 3

Add the minced garlic and paprika to the onions, stirring constantly for 1 minute to release the aroma.

Step 4

Stir in the tomato paste and cook for another 2 minutes, allowing the flavors to blend.

Step 5

Add the diced beets, carrots, and potatoes to the pot. Pour in the vegetable stock, and stir well.

Step 6

Bring the soup to a boil, then reduce the heat to a simmer. Add the shredded cabbage, bay leaves, dried dill, salt, and pepper. Stir to combine.

Step 7

Cover the pot and let the soup simmer for 30-35 minutes, or until the vegetables are tender.

Step 8

Taste the soup and adjust seasoning if needed. Remove the bay leaves before serving.

Step 9

Serve hot with a dollop of sour cream and garnish with fresh parsley. Pair with a slice of crusty bread if desired.

Nutrition Facts

Serving size	3557.9 grams (3557.9g)

Amount per serving	% Daily Value*
Calories	1970

Total Fat 68.00g	87%
Saturated Fat 22.80g	114%
Polyunsaturated Fat 22.90g
Cholesterol 58mg	19%
Sodium 7854mg	341%
Total Carbohydrate 305.80g	111%
Dietary Fiber 61.70g	220%
Total Sugars 98.40g
Protein 65.90g	132%

Vitamin D 0IU	0%
Calcium 875mg	67%
Iron 22mg	124%
Potassium 8645mg	184%

*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: 29.2%

Protein: 12.6%

Carbs: 58.3%