Vibrant Borscht: Delicious Beet Soup!
Enjoy this vibrant borscht recipe featuring tender beets, carrots, and potatoes in a flavorful broth.
Ingredients
- 2 tablespoons olive oil
- 4 beets (peeled and diced ½ inch, approx 1 ½ pounds)
- 2 carrots (diced ½ inch)
- 1 large russet potato (peeled and diced ½ inch)
- ½ small green cabbage (thinly sliced)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 4 cups beef broth
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
Instructions
- In a large soup pot, heat the olive oil over medium-high heat. Add the beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes.
- Add the garlic and cook for 30 seconds or until fragrant.
- Pour in the vegetable broth and beef broth. Simmer uncovered for 20-25 minutes or until the beets and carrots are tender.
- Stir in the fresh dill and lemon juice. Taste and season with salt and black pepper.
- Serve with a dollop of sour cream and additional fresh dill.
Notes
- For an even deeper flavor, roast the beets before dicing and adding them to the soup.
- If you prefer a vegetarian version, simply use only vegetable broth and omit the beef broth.
- Borscht can be made ahead of time and tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, gently warm on the stove over medium-low heat until heated through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a vegetarian version, simply use only vegetable broth and omit the beef broth.
- Borscht can be made ahead of time and tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, gently warm on the stove over medium-low heat until heated through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.