Borscht
Borscht is a traditional Eastern European soup. It's typically made with beets as the main ingredient, which gives it a vibrant red color. Along with beets, it often includes other vegetables like cabbage, carrots, onions, and potatoes. Borscht can be enjoyed hot or cold, depending on personal preference.
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Ingredients
- 3 medium-sized beets peeled and grated
- 1 large onion finely chopped
- 2 carrots peeled and grated
- 2 medium-sized potatoes peeled and diced
- 1/2 small cabbage shredded
- 4 cups vegetable broth or beef broth
- 2 tablespoons tomato paste
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon white vinegar or lemon juice
- Salt and pepper to taste
- Sour cream (optional, for garnish)
- fresh dill (optional, for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Add the grated beets and grated carrots to the pot. Stir well and cook for about 5 minutes until the vegetables are slightly softened.
- Stir in the tomato paste and cook for another minute.
- Add the diced potatoes, shredded cabbage, and vegetable or beef broth to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, until the vegetables are tender.
- Season with salt, pepper, and white vinegar or lemon juice to taste. Adjust the seasoning according to your preference.
- Remove the pot from heat and let the borscht cool down slightly before serving.
- Serve the borscht hot or chilled, garnished with a dollop of sour cream and fresh dill if desired.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 241kcal (12%)Carbohydrates: 41g (14%)Protein: 5g (10%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1097mg (48%)Potassium: 1040mg (30%)Fiber: 8g (33%)Sugar: 14g (16%)Vitamin A: 5829IU (117%)Vitamin C: 63mg (76%)Calcium: 83mg (8%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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