Cook The Book: Borscht Recipe

Name: Cook The Book: Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 large onion diced (about 1 1/2 cups); 1 carrot, peeled and coarsely grated (about 1 cup); 1 parsnip, peeled and coarsely grated (about 1 cup); 1 pound potatoes, peeled and coarsely grated (about 2 medium potatoes); 2 tablespoons tomato paste; 1 tablespoon sugar; 2 pounds beets, peeled and coarsely grated (about 2 quarts); 1 pound sauerkraut, rinsed and drained (about 3 cups), plus more for serving; 2 quarts water; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon dried dill or 1 tablespoon chopped fresh dill; For garnish: sour cream, lemon slices, fresh dill sprigs

Servings: persons

1/4 cup olive oil
1 large onion diced (about 1 1/2 cups)
1 carrot, peeled and coarsely grated (about 1 cup)
1 parsnip, peeled and coarsely grated (about 1 cup)
1 pound potatoes, peeled and coarsely grated (about 2 medium potatoes)
2 tablespoons tomato paste
1 tablespoon sugar
2 pounds beets, peeled and coarsely grated (about 2 quarts)
1 pound sauerkraut, rinsed and drained (about 3 cups), plus more for serving
2 quarts water
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried dill or 1 tablespoon chopped fresh dill
For garnish: sour cream, lemon slices, fresh dill sprigs

1
In a stock pot, heat olive oil; add in onion and saute until translucent. Add carrot and saute for about 1 minute. Add parsnip and potatoes and saute another minute. Add tomato paste and sugar and stir well.
2
Add beets, 1 pound sauerkraut, water, salt, and pepper. Blend well and bring to a boil. Reduce heat, cover, and simmer for 1 1/2 hours, stirring occasionally. Add the dill and taste the soup. Adjust seasonings if necessary, adding a little more salt or pepper.
3
To serve, place a tablespoon or two of the sauerkraut in the bottom of the bowl, add the soup, and garnish with sour cream, lemon slice, and fresh dill sprig.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup olive oil, 1 large onion diced (about 1 1/2 cups), 1 carrot, peeled and coarsely grated (about 1 cup), 1 parsnip, peeled and coarsely grated (about 1 cup), and more.

Yes, Cook The Book: Borscht falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Borscht

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