A sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with beetroots as one of the main ingredients.
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Difficulty
Easy
Skills Required
None
Ingredients & Nutrition
150 kcal
Calories
5g
Protein
2g
Fat
30g
Carbs
8g
Fiber
15g
Sugar
600mg
Sodium
- 3 large, peeled and grated Beets
- 6 cups Beef or Vegetable Broth
- 2, cubed Potatoes
- 2, grated Carrots
- 1, chopped Onion
- 1/4 head, shredded Cabbage
- 2 tbsp Tomato Paste
- 2 tbsp Vinegar
- for serving Sour Cream or Smeta
- for serving Fresh Dill
Equipment Needed
- Large Pot
- Box Grater
- Chef's Knife
Let AI Suggest Variations
- Add beef for a heartier, non-vegetarian version.
- Use kidney beans for extra protein.
- Serve cold for a refreshing summer soup.
- Add a swirl of yogurt instead of sour cream.
Instructions:
1. In a large pot, sauté onion and carrots until soft.
2. Add the grated beets and cook for 5 minutes.
3. Stir in the broth, potatoes, and tomato paste. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Add the shredded cabbage and cook for another 15-20 minutes, until all vegetables are tender.
5. Stir in the vinegar and season with salt and pepper.
6. Serve hot with a dollop of sour cream and a sprinkle of fresh dill.