Borscht
Hearty Eastern European beet soup with vibrant flavors
Ingredients
Instructions
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Prepare the beetsPeel and grate the beets. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the beets and cook for about 10 minutes, stirring occasionally. Add the vinegar and tomato paste, stir well, and cook for another 5 minutes. Set aside.
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Cook the meat (if using)In a large pot, bring the broth to a simmer. If using meat, add it to the broth along with the bay leaf. Simmer for about 45 minutes or until the meat is tender. Skim off any foam that rises to the surface.
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Prepare the vegetablesWhile the meat is cooking, heat the remaining oil in a skillet. Add the onions and carrots, and sauté for about 7 minutes until softened. Add the bell pepper and garlic, and cook for another 3 minutes. Transfer the sautéed vegetables to the pot with the broth.
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Add the potatoes and cabbageAdd the diced potatoes to the broth and simmer for about 10 minutes. Then add the shredded cabbage and cook for another 5 minutes until the vegetables are tender but not overcooked.
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Combine everythingAdd the cooked beets to the pot. Season with salt and pepper to taste. Simmer everything together for about 5-10 minutes to allow the flavors to meld. Remove the bay leaf.
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Serve the borschtLadle the hot borscht into bowls. Serve with a dollop of sour cream and a sprinkle of fresh dill. Traditionally, borscht is accompanied by slices of dark rye bread or garlic rolls.
Nutritional Information
320
Calories
per serving
18
Protein
g
35
Carbohydrates
g
12
Total Fat
g
4
Saturated Fat
g
6
Fiber
g
12
Sugar
g
720
Sodium
mg
15
Vitamin C
mg
3.5
Iron
mg
Borscht is Also Known As
Borshch, Barszcz, Борщ, Ukrainian Borscht, Russian Beet Soup or Red Beet Soup
