Description
A warm, hearty beetroot borscht made with earthy beets, vegetables, and aromatic herbs, served with a dollop of sour cream for a comforting Eastern European classic.
Ingredients
Scale
- 4 medium beets, peeled and grated
- 1 large carrot, grated
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium potato, diced
- 1/4 small cabbage, shredded
- 6 cups vegetable or beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 bay leaf
- 1 tbsp vinegar or lemon juice
- Salt and black pepper to taste
- Sour cream, for serving
- Fresh dill or parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add grated beets and carrots; sauté for 5–7 minutes.
- Add tomato paste and cook for another minute to deepen the flavor.
- Stir in onion and garlic; cook until softened.
- Pour in broth and bring to a gentle boil.
- Add diced potatoes, bay leaf, and cabbage. Reduce heat and simmer for 25–30 minutes or until vegetables are tender.
- Season with salt, pepper, and vinegar or lemon juice to balance sweetness.
- Remove bay leaf and ladle soup into bowls.
- Top each serving with a spoonful of sour cream and sprinkle with fresh herbs.
Notes
- Let the soup rest for a few hours or overnight—borscht tastes even better the next day.
- Use gloves when peeling beets to avoid staining.
- For a richer version, use beef broth and add cooked shredded beef.
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 10g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg