Red Beet Borscht Recipe

Name: Red Beet Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium beets (500 g) whole, leaves and stems discarded; 10 cups (2 1/2 L) water; 2 tablespoons olive oil or vegetable oil; 1 small onion, peeled, halved, and thinly sliced (about 1/2 cup); 1 medium tomato, peeled and chopped (about 1/2 cup); 3 medium Yukon gold or white potatoes (12 ounces or 350 g), peeled and grated (about 2 cups); 2 large carrots, peeled and grated (about 1 1/2 cups); 1/4 medium-head green cabbage, finely shredded (about 4 cups); 1 bay leaf; 1 teaspoon sea salt; Freshly ground black pepper; 3 tablespoons finely chopped fresh dill; 3 tablespoons finely chopped fresh flat-leaf parsley; Sour cream or creme fraiche

Servings: persons

3 medium beets (500 g) whole, leaves and stems discarded
10 cups (2 1/2 L) water
2 tablespoons olive oil or vegetable oil
1 small onion, peeled, halved, and thinly sliced (about 1/2 cup)
1 medium tomato, peeled and chopped (about 1/2 cup)
3 medium Yukon gold or white potatoes (12 ounces or 350 g), peeled and grated (about 2 cups)
2 large carrots, peeled and grated (about 1 1/2 cups)
1/4 medium-head green cabbage, finely shredded (about 4 cups)
1 bay leaf
1 teaspoon sea salt
Freshly ground black pepper
3 tablespoons finely chopped fresh dill
3 tablespoons finely chopped fresh flat-leaf parsley
Sour cream or creme fraiche

1
Put whole beets and water into a large pot over high heat and bring to a boil.
2
Reduce heat to low, cover, and cook 30 minutes.
3
Heat oil in a small skillet over medium heat.
4
Stir in onions and cook, stirring occasionally, until soft.
5
Stir in tomato and cook a few more minutes.
6
Add onion and tomato mix, potatoes, carrots, cabbage, bay leaf, salt, and pepper to soup pot, cover, and cook over low heat 1 hour.
7
Remove cooked beets with a fork and rinse under cold water to cool.
8
Peel and grate.
9
Stir grated beets, dill, and parsley into soup; continue cooking 10 minutes to blend flavors.
10
Serve garnished with sour cream or creme fraiche.

147

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: 3 medium beets (500 g) whole, leaves and stems discarded, 10 cups (2 1/2 L) water, 2 tablespoons olive oil or vegetable oil, 1 small onion, peeled, halved, and thinly sliced (about 1/2 cup), and more.

Yes, Red Beet 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.

Red Beet Borscht

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