Classic Beet Borscht Soup
Classic Beet Borscht Soup is a vibrant and hearty dish that warms the soul with its ruby-red color and delightful blend of earthy sweetness from beets paired with a hint of tanginess. This comforting soup is perfect for chilly evenings or as a refreshing summer treat. Simple to make, it’s ideal for cooks of all levels looking to impress family and friends. Serve hot or cold, topped with sour cream or Greek yogurt, and savor every soothing spoonful.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Soup
- Method: Boiling
- Cuisine: Eastern European
Ingredients
- 4 medium beets, peeled and chopped (about 2 cups)
- 1 cup green cabbage, thinly sliced
- 1 large carrot, grated (about 1 cup)
- 2 medium Yukon Gold potatoes, diced (about 2 cups)
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- ½ cup sour cream or Greek yogurt for serving
Instructions
- Peel and chop the beets into bite-sized pieces. Dice the onions, grate the carrots, cut the potatoes into cubes, and slice the cabbage into thin ribbons.
- In a large pot over medium heat, add a splash of olive oil. Sauté the onions until translucent, then add garlic and cook for another minute.
- Add the beets, carrots, potatoes, and cabbage to the pot. Stir to combine and let cook for about five minutes.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer uncovered for 30-40 minutes until vegetables are tender.
- Season with salt, pepper, and fresh dill before serving.
- Ladle soup into bowls and top with a dollop of sour cream or Greek yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 360mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg
Keywords: - For enhanced flavor, consider roasting the beets before adding them to the soup. - Feel free to customize by adding other vegetables like bell peppers or swapping out cabbage with kale. - Leftovers can be stored in an airtight container in the fridge for up to five days or frozen for longer storage.