Borscht

A vibrant beetroot soup with vegetables and beef stock, simmered to perfection and served with sour cream and fresh dill.

Healthy Soup Dinner Beetroot

Estimated Nutrition

Calories

210.4

kcal / serving

841.6 kcal total

Carbs

25.1g

per serving

100.2 g total

Fat

8.2g

per serving

32.8 g total

Protein

9.1g

per serving

36.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

tbsp

Sour Cream

for serving

Liquids

1.5

Beef Stock

good quality

NutsSeeds

clove

Garlic

finely chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

tbsp

Dill

finely chopped

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Carrot

large, diced

stick

Celery

diced

piece

Onion

finely chopped

450

Beetroots

peeled and diced

piece

Potato

large, waxy, diced

0.5

piece

Purple Cabbage

finely shredded

piece

Tomatoes

skinned, cored and chopped

Method

Heat 1 tbsp vegetable oil and 15g butter in a large saucepan until melted.

Add the diced carrot, celery, and onion and cook gently for a few minutes.

Stir in the diced beetroot, potato, and garlic and cook for a few minutes until coated.

Pour in 1.5l stock, season with salt and pepper, and bring to just below a boil.

Simmer the mixture for 15 minutes.

Stir in the shredded cabbage and chopped tomatoes.

Cover and simmer for an additional 20 minutes.

Serve in bowls with a dollop of sour cream and a sprinkle of dill.