Easy Borscht Recipe: Discover This Simple, Delicious Dish!
A simple and delicious borscht recipe made with beets and vegetables, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Vegan
Ingredients
Scale
- 3 medium beets, peeled and grated
- 1 large carrot, peeled and grated
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and diced
- 1/4 small head of cabbage, shredded
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- Sour cream, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and beets. Cook for 5-7 minutes, stirring occasionally, until vegetables start to soften.
- Add tomato paste and garlic to the pot. Stir and cook for 1-2 minutes until fragrant.
- Pour in the vegetable broth. Add potatoes and bring the mixture to a gentle boil.
- Reduce heat to a simmer. Add shredded cabbage, cover, and cook for about 25-30 minutes, or until all vegetables are tender.
- Stir in chopped dill. Season with salt and pepper to taste. Serve hot, garnished with a dollop of sour cream and extra dill if desired.
Notes
- Feel free to add other vegetables as desired.
- This soup can be stored in the refrigerator for up to 3 days.
- It tastes even better the next day after flavors meld!
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg