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Beet Borscht
Beet Borscht
Beet Borscht is a traditional Eastern European soup made with beets as the main ingredient. It is usually a vibrant red color and can be served hot or cold. The soup typically includes other ingredients such as cabbage, potatoes, carrots, and onions, along with a tangy element like vinegar or lemon juice. Beet Borscht is known for its unique sweet and sour flavor profile and is often garnished with a dollop of sour cream or a sprinkle of fresh dill. I
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Ingredients
- 1 tbsp vegetable oil
- 6 oz. pork sausage
- 1 large onion diced
- 3 garlic cloves thinly sliced
- 1 large carrot finely diced
- 2 medium red beets peeled and cubed
- 1 cup green cabbage shredded
- 2 bay leaves
- 1 cup canned diced tomatoes
- 4 cups water
- 1 tsp sugar
- 1 cup fresh dill roughly chopped
- 1 cup sour cream
- Sea salt and black pepper to taste
Instructions
- Heat the vegetable oil in a large soup pot over medium heat.
- Add pork sausage and cook, stirring occasionally with a wooden spoon to break up the meat. Cook until brown, approximately 4 minutes.
- Add onion, garlic, carrot, and beets. Season to taste with salt and pepper. Cook, stirring occasionally, until the onion becomes fragrant and translucent, approximately 3-4 minutes.
- Add shredded cabbage, bay leaves, diced tomatoes, and water. Increase the heat to high. Bring soup to a boil, then reduce the heat to medium-low and cover with a lid. Allow the soup to simmer until the beets and cabbage are very soft, approximately one hour.
- Uncover and remove the bay leaves. Stir in sugar and fresh dill.
- Continue cooking for 5-10 minutes. Taste and adjust the seasoning if needed.
- Serve the soup with a dollop of sour cream.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 329kcal (16%)Carbohydrates: 22g (7%)Protein: 11g (22%)Fat: 23g (35%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 65mg (22%)Sodium: 477mg (21%)Potassium: 805mg (23%)Fiber: 5g (21%)Sugar: 13g (14%)Vitamin A: 4424IU (88%)Vitamin C: 32mg (39%)Calcium: 152mg (15%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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