Description
This traditional Borscht recipe is a hearty, vibrant beet soup packed with nourishing vegetables like carrots, potatoes, cabbage, and enriched with a flavorful broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 carrots, chopped
- 1 large potato, cubed
- 1 cup thinly sliced cabbage
- 1 clove garlic, minced
- 2 (15 ounce) cans whole beets, drained and chopped
- 3 cups chicken or vegetable broth
- ½ teaspoon salt, more to taste
- ½ teaspoon pepper, more to taste
- Sour cream, for garnish
- Fresh chopped dill, for garnish
Instructions
- In a large stock pot over medium-high heat, heat the olive oil. Add the chopped carrots, cubed potatoes, and sliced cabbage. Cook, stirring occasionally, until the vegetables just begin to soften and the potatoes start becoming transparent.
- Toss in the minced garlic and continue sautéing the vegetables for another 2–3 minutes to release the garlic’s aroma and blend flavors.
- Pour in the chicken or vegetable broth and add the drained, chopped beets. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 20 minutes, or until all the vegetables are tender.
- Ladle the hot borscht into bowls and garnish each serving with a dollop of sour cream and a sprinkle of fresh chopped dill. Adjust seasoning with additional salt and pepper if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 110
- Sugar: 6g
- Sodium: 400mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg