Borscht Recipe
Ingredients
- 2 medium beets, peeled and grated
- 1 medium carrot, peeled and grated
- 1 medium potato, peeled and diced
- 1/2 medium cabbage, shredded
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 1/2 cup canned kidney beans (optional)
- 1 tbsp tomato paste
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 bay leaf
- 1 tsp sugar
- 1 tbsp white vinegar
- Salt and pepper to taste
- Fresh dill, chopped, for garnish
- Sour cream, for serving
Instructions
Prepare the Vegetables:
- Grate the beets and carrot.
- Dice the potato.
- Shred the cabbage.
- Finely chop the onion and garlic.
- Chop the tomato.
Cook the Beets:
- In a large pot, heat the olive oil over medium heat.
- Add the grated beets and cook for about 10 minutes, stirring occasionally.
Add Vegetables and Broth:
- Add the chopped onion and garlic, and cook for another 5 minutes.
- Add the grated carrot, diced potato, and shredded cabbage to the pot.
- Pour in the vegetable broth and bring to a boil.
Season and Simmer:
- Stir in the chopped tomato, tomato paste, bay leaf, sugar, and white vinegar.
- Reduce the heat and let the soup simmer for about 20-25 minutes, until the vegetables are tender.
Add Beans (Optional):
- If using kidney beans, add them to the pot and simmer for an additional 5 minutes.
Season to Taste:
- Season the borscht with salt and pepper to taste.
Serve:
- Remove the bay leaf.
- Ladle the borscht into bowls.
- Garnish with fresh dill and a dollop of sour cream.
Enjoy:
- Serve the borscht hot, with a side of crusty bread if desired.
Notes
Nutrition Facts (Per Serving):
[su_table responsive="yes"]| Nutrient | Amount (per serving) |
| Calories | 180 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 450mg |
| Total Carbohydrates | 30g |
| Dietary Fiber | 6g |
| Sugars | 10g |
| Protein | 5g |
| Vitamin A | 70% DV |
| Vitamin C | 50% DV |
| Calcium | 6% DV |
| Iron | 10% DV |