Borscht Recipe (Seriously Delicious!)
This delicious borscht soup is warm, vibrant, and packed with flavor from the beets, potatoes, cabbage, onion, carrots, celery, and bell pepper. It's perfect to enjoy with sour cream and dill on a cold winter's night.
Servings: 6
Ingredients
- 22 oz beets 3 medium-sized, peeled and diced
- 8 cups vegetable broth
- 15 oz potatoes 2 medium, peeled and diced (2 cups)
- 6.5 oz cabbage (2 cups shredded)
- 4.6 oz carrots 2 large, (1 cup diced)
- 7.6 oz onion 1 large (1.5 cups chopped)
- 3.4 oz celery 2 stalks
- 1 red bell pepper diced
- 2 cloves garlic small ones
- 2 Tbsp olive oil
- 2 Tbsp tomato paste
- 2 Tbsp lemon juice
- 2 bay leaves
- 1 tsp sea salt
- 1/4 tsp black pepper
- dill for garnish
- sour cream for serving, optional
Instructions
- Chop the onions, carrots, potatoes, celery, beets, and red bell pepper. Mince the garlic. Shred the cabbage.
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté for 2-3 minutes.
- Add the carrots, celery, bell pepper, beets, potatoes, bay leaves, salt and pepper, and tomato paste. Stir to combine.
- Pour the broth into the pot and bring it to a boil, then reduce the heat. Cover and simmer for 15 minutes.
- Stir in the cabbage and lemon juice. Cover and simmer for 15 more minutes or until the vegetables are cooked through and tender.
- The borscht is now ready. Taste and adjust the seasoning if wanted. Remove the bay leaves.Serve with a dollop of sour cream and some fresh dill.
Video
Notes
To store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze: Freeze in freezer-safe containers for 3 months. Thaw in the fridge overnight and reheat on the stovetop.
Check the blog post for more tips!
Nutrition
Calories: 204kcal | Carbohydrates: 37g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1828mg | Potassium: 957mg | Fiber: 7g | Sugar: 16g | Vitamin A: 5152IU | Vitamin C: 54mg | Calcium: 66mg | Iron: 2mg