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Borscht (Beet Soup)
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Borscht (Beet Soup)
Borscht is a traditional Eastern European beet-based soup that is typically served with a dollop of sour cream and a side of dark rye bread. This hearty and flavorful soup is packed with a variety of vegetables, including beets, cabbage, carrots, and onions, and is seasoned with a blend of spices and herbs. The beets give the soup its distinctive red color and sweet, earthy flavor. This recipe is a classic version of borscht, with a rich and flavorful broth and a generous serving of vegetables. It's perfect for a cold winter's day or as a comforting and satisfying meal any time of the year.
Time Cook
30
Level
Intermediate
Calories
220
Allergens
Dairy, Gluten
Ingredients
2 medium
Beets
60 Calories
1 medium
Onions
45 Calories
2 medium
Carrots
25 Calories
1 small
Cabbage
20 Calories
3 cloves
Garlic
15 Calories
4 cups
Vegetable broth
0 Calories
2 tablespoons
Tomato paste
25 Calories
1 cup
Sour cream
100 Calories
1 tablespoon
Sugar
15 Calories
to taste
Salt and pepper
0 Calories
Step-by-Step Instructions
1
Chop the beets, onions, carrots, and cabbage into bite-sized pieces. Heat a tablespoon of oil in a large pot over medium heat and sauté the vegetables until they are tender, about 10 minutes.
2
Add the garlic, vegetable broth, tomato paste, sugar, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
3
Use an immersion blender to puree the soup until it is smooth. Alternatively, you can transfer the soup to a blender and blend it in batches, then return it to the pot.
4
Stir in the sour cream and cook for an additional 5 minutes, or until the soup is heated through.
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Where cooking meets life and technology.
© 2025 Cooklaif