Make Borscht (Beet) Soup (Nourishing and Earthy flavor)

A warm cup of healthy soup like borscht will lift your spirits. Beets give this soup an earthy sweetness and a striking hue, while a little fresh dill and lemon juice give it a touch of freshness.

This recipe for borscht is a wonderful, hearty soup that is suitable for any season. It is a heartwarming and calming soup, similar to a traditional chicken noodle soup.

What is Borscht Soup?

Traditional Eastern European soup called borscht is popular today. Without beets plus some sort of souring components, such as wine vinegar or lemon juice, borscht wouldn’t be borscht. Almost always, it also includes shreds of cabbage.

Beyond that, ingredients might change greatly depending on the addition of various other ingredients, such as beef, as well as beans. I use veggie stock and add carrots and potatoes (although chicken or beef stock will work).

Preparing Beets

The hue of borscht (also known as borsch) is an intensely alluring deep ruby red. When preparing beets, I usually wear gloves because the color of the beets will also stain your hands and/or white cutting boards.

Even though I never peel roasted beets before cooking, they must be peeled for this soup.

1. Cut off and discard the beet tops (or save them to make sauteed beet greens)
2. Using a vegetable peeler, peel beets.
3. Into 1′′ cube, cut.

Creating Borscht Soup

It only takes a few steps to make borscht—just chop and simmer!

1. Cook the veggies, including the beets, in oil.
2. Stir in the veggie broth.
3. Add lemon juice and zest, then hot serve.

Add a dollop of sour cream to each bowl and stir. The fat in the cream gives the soup some richness and body while balancing out its acidity.

Borscht can be served as an appetizer before dinner or as a light meal with cornbread, soda bread, or cheese biscuits on the side.

How long is Borscht Soup good for?

It’s simple to keep this recipe for a long time in the fridge or freezer! Additionally, it gets better in flavor the longer it rests. So make sure to plan for plenty of leftovers.

• Borscht can keep for up to four days in the fridge. You’ll adore how the flavors intensify and change while being stored.
• Borscht freezes well in the freezer. For up to four months, keep it in freezer containers. Before reheating in the microwave or on low heat, there is no need to defrost the food.

Serving suggestions for Borscht Soup

• It must be topped with some good, thick, full-fat sour cream!
• This recipe must be topped with fresh dill.
• It should be served with rolls or bread and butter for dipping.

Recipe for borscht (Borscht Soup)

This vegetable soup has an earthy sweetness from the beets and the contrasting sourness of the lemon juice and zest.

Ingredients

• 2 tablespoons olive oil
• 4 red beets ½ inch diced (approx 1 ½ pound)
• 2 carrots ½ inch diced
• 1 large russet potato peeled and ½ inch diced
• ½ small green cabbage shaved
• 2 cloves garlic minced
• 4 cups vegetable broth
• 4 cups beef broth
• 2 tablespoons dill fresh, minced
• 2 tablespoons lemon juice fresh
• 1 teaspoon lemon zest
• 1 bay leaf
• kosher salt to taste
• black pepper to taste
• sour cream is optional, for serving

Instructions

1. Set a soup pot over medium-high heat and add the olive oil. Add the cabbage, beets, carrots, and potatoes once the oil is hot. To blend, stir.
2. To slightly soften the vegetables, cook for 10 minutes.
3. When the garlic is aromatic, add it and sauté for 30 seconds.
4. Add the bay leaf after adding the beef and vegetable broths. Simmer the beets and carrots for 20 to 25 minutes, or until they are soft.
5. Remove the bay leaf. Add the lemon zest, juice, and fresh dill. Add the right amount of kosher salt and black pepper after tasting.
6. Put a dollop of sour cream on top before serving.

Nutrition information

Calories: 157 | Carbohydrates: 24g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 991mg | Potassium: 920mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3817IU | Vitamin C: 32mg | Calcium: 49mg | Iron: 1mg