Traditional Borscht
Traditional Borscht is a vibrant, hearty soup that warms the soul with its rich flavors and beautiful ruby-red hue. Made primarily with sweet beets and tender vegetables, this classic Eastern European dish is perfect for family gatherings or cozy nights in. Topped with a dollop of creamy sour cream, Traditional Borscht promises a nourishing experience that evokes cherished memories and traditions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Simmering
- Cuisine: Eastern European
Ingredients
Scale
- 3 medium beets, peeled and diced
- 1/2 head green cabbage, shredded
- 2 medium carrots, grated
- 2 medium Yukon Gold potatoes, diced
- 1 large onion, chopped
- 4 cups low-sodium vegetable broth
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup sour cream (or Greek yogurt)
Instructions
- Prepare your ingredients by peeling and chopping the beets, potatoes, carrots, and onion into bite-sized pieces. Shred the cabbage.
- In a large pot over medium heat, add olive oil and sauté the onion until soft and translucent (about 5 minutes). Add grated carrots and cook until they sizzle.
- Stir in the diced beets and vegetable broth; bring to a gentle boil.
- Add diced potatoes and shredded cabbage. Reduce heat to low and simmer gently for about 30 minutes until all vegetables are tender.
- Season with fresh dill, salt, and pepper to taste.
- Serve hot in bowls topped with a dollop of sour cream or yogurt.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg
Keywords: For added depth of flavor, consider incorporating minced garlic when sautéing the onions. You can also substitute roasted red peppers for beets for a unique twist or add beans for extra protein.