Russian Borscht

Dive into the vibrant flavors of Russian Borscht, a hearty and comforting beet soup that’s as visually stunning as it is delicious. This traditional recipe combines earthy beets, tender potatoes, sweet carrots, and crisp cabbage, all simmered in a savory vegetable broth for a rich, satisfying experience. A splash of white vinegar and a touch of sugar balance the flavors, while fresh dill and garlic add a fragrant finish. Served with a dollop of creamy sour cream, this classic dish is as nourishing as it is flavorful. Perfect for any season, Russian Borscht is a timeless addition to your kitchen repertoire, delivering warmth and a burst of color to your table.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 medium beets
• 2 medium potatoes
• 2 medium carrots
• 0.5 head white or green cabbage
• 1 medium onion
• 2 garlic cloves
• 3 tablespoons tomato paste
• 8 cups vegetable broth or water
• 2 tablespoons cooking oil
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 2 tablespoons fresh dill
• 1 cup sour cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 bay leaf

Directions

Step 1

Peel and shred the beets using a box grater or a food processor. Set aside.

Step 2

Peel the potatoes and cut them into small cubes. Set aside in a bowl of cold water to prevent browning.

Step 3

Shred the cabbage finely and set aside.

Step 4

Dice the onion and grate the carrots. Mince the garlic cloves.

Step 5

Heat 2 tablespoons of oil in a large pot over medium heat. Add the beets and cook for 5–7 minutes, stirring occasionally.

Step 6

Add the tomato paste to the beets and cook for an additional 2–3 minutes, stirring to combine. Set the cooked beets aside in a bowl.

Step 7

In the same pot, add a bit more oil if needed and sauté the onion and carrots for 5 minutes until softened.

Step 8

Pour in 8 cups of vegetable broth or water. Bring it to a boil, then add the cubed potatoes and bay leaves. Cook for 10 minutes.

Step 9

Add the shredded cabbage to the pot and cook for another 5–7 minutes.

Step 10

Return the cooked beets to the pot. Stir in the vinegar, sugar, salt, and black pepper. Simmer for 10 minutes.

Step 11

Add the minced garlic and fresh dill. Simmer for another 5 minutes, then taste and adjust seasoning as needed.

Step 12

Remove the bay leaves before serving.

Step 13

Ladle the borscht into bowls and garnish with a dollop of sour cream and extra chopped dill.

Nutrition Facts

Serving size	3768.5 grams (3768.5g)

Amount per serving	% Daily Value*
Calories	1646

Total Fat 78.20g	100%
Saturated Fat 35.00g	175%
Polyunsaturated Fat 0.30g
Cholesterol 115mg	38%
Sodium 8596mg	374%
Total Carbohydrate 226.00g	82%
Dietary Fiber 43.60g	156%
Total Sugars 92.30g
Protein 39.80g	80%

Vitamin D 0IU	0%
Calcium 825mg	63%
Iron 14mg	78%
Potassium 6959mg	148%

*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: 39.8%

Protein: 9.0%

Carbs: 51.2%