Borscht - Ukrainian Beet Soup
User Reviews
5
Borscht - Ukrainian Beet Soup
Description
Borscht - Ukrainian Beet Soup starts with olive oil sautéed onions and garlic, building a flavorful base. Adding vegetable stock then introduces shredded beets, cabbage, and carrots which simmer until tender. Potatoes are added later to soften without overcooking. After cooking, lemon juice and fresh dill brighten the deep flavors imparted by the beets, giving the soup a layered taste. The suggested garnish of sour cream or Greek yogurt adds a creamy contrast to the earthy and slightly sweet vegetables.
The soup’s texture is hearty yet comforting, with a blend of softened root vegetables and leafy cabbage. The lemon juice adds a subtle acidity that balances the natural sweetness of the beets. Fresh dill enhances the herbaceous notes common in Eastern European cuisine.
This borscht can be served as a warming starter or a light main course. Adding sour cream or Greek yogurt at serving softens the tart edges and enriches the broth’s flavor.
The notes suggest that using a food processor to shred vegetables can reduce prep time and cooking duration. Chopping the vegetables finely if not using a processor helps achieve even cooking. Calories quoted do not include sour cream or yogurt since those are optional garnishes.
Ingredients
- 2 tablespoon olive oil
- 1 onion large, diced
- 2 garlic minced, cloves
- 6 cups vegetable stock
- 1 lb beet peeled & shredded
- 2 cups cabbage shredded
- 3 carrot peeled & shredded
- 2 potato peeled & diced
- 3 tablespoon dill fresh, chopped
- 1 lemon juice of
- salt to taste
- black pepper to taste
- sour cream optional, or Greek yogurt
Instructions
- Heat oil in a large pot over medium heat
- Add onions and garlic, cooking until onions are softened and translucent, about 5 minutes
- Add vegetable stock, and bring to a boil
- Add beets, cabbage, and carrots
- Bring back to a boil, then reduce heat to a simmer.
- Cover and allow to simmer 15 minutes, or until all veggies are tender.
- Add potatoes, cover, and simmer a further 15 minutes, or until potatoes are tender
- Remove soup from heat and stir in lemon juice, dill, and season to taste with salt & pepper.
- Serve with sour cream or Greek yogurt for garnish, along with more fresh dill
Notes
- Using a food processor to shred vegetables cuts down preparation time and helps them cook faster.
- If a processor isn't available, finely chop veggies to ensure even tenderness.
- Calorie counts exclude optional sour cream or yogurt garnishes.
- Sour cream or Greek yogurt adds richness and balances the soup's acidity when served.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 139kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 123mg | 5% |
| Potassium | 698mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3869IU | 77% |
| Vitamin C | 25mg | 28% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
