Russian Borscht
Hearty beetroot soup with tender beef and fresh vegetables
Ingredients
Instructions
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Prepare the beef brothIn a large pot, bring beef and broth (or water) to a boil. Reduce heat, skim off any foam that rises to the top, add bay leaves, and simmer partially covered for about 1 hour 30 minutes until the meat is tender.
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Prepare the vegetablesWhile the beef is cooking, heat oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Add carrots and celery, and continue cooking for another 5 minutes. Add grated beets and tomato paste, stirring well to combine. Cook the mixture for 10 minutes, stirring occasionally.
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Combine the soupAdd the sautéed vegetable mixture to the pot with beef and broth. Add diced potatoes and sliced cabbage. Continue to simmer for about 20 minutes until the potatoes are tender.
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Add the finishing touchesStir in minced garlic and vinegar. Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
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Rest the soupRemove from heat and let the borscht rest for at least 15 minutes before serving. This allows the flavors to develop fully. Remove bay leaves before serving.
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Serve the borschtLadle the hot borscht into bowls. Top each serving with a dollop of sour cream and a sprinkle of fresh dill. Traditionally served with a slice of rye bread on the side.
Nutritional Information
320
Calories
per serving
25
Protein
g per serving
32
Carbohydrates
g per serving
12
Total Fat
g per serving
4
Saturated Fat
g per serving
6
Fiber
g per serving
14
Sugar
g per serving
820
Sodium
mg per serving
15
Vitamin C
% of DV per serving
20
Iron
% of DV per serving
Russian Borscht is Also Known As
Borsch, Bortsch, Borshch, Борщ, Ukrainian Borscht or Red Soup
