Russian Borscht (Beet Soup)
- Preparing Time: 2 hours
- Total Time: 2 hours
- Served Person: 8
- 4 red potatoes chopped
- 4 beets (3 red 1 yellow), chopped
- 1 qt water
- 2 tbsp butter
- 2 cups onion diced
- 2 cups celery diced
- 2 cups carrot diced
- 3/4 cup tomato paste
- 1 head cabbage shredded
- 2 cups roma tomatoes chopped
- 2 tbsp cider vinegar
- 2 tbsp brown sugar
- 1 sour cream
- 1 dill weed
- salt & pepper
- Carbohydrate 64.61707125 g
- Cholesterol 7.6325 mg
- Fat 3.91765375 g
- Fiber 17.8360875390768 g
- Protein 10.888315 g
- Saturated Fat 2.1016265 g
- Serving Size 1 1 Serving (898g)
- Sodium 236.03575 mg
- Sugar 46.7809837109232 g
- Trans Fat 0.516546624999999 g
- Calories 307 calories
Last night I made a big pot of Russian Borscht (beet soup). It's a hearty and flavorful soup that's perfect for a cold winter night. I started with a basic Russian recipe, but I added a few of my own touches, like caramelizing the onions and adding a bit of brown sugar. The result was a delicious and comforting soup that was enjoyed by the whole family.
Borscht is a traditional Russian soup that is made with beets, cabbage, and other vegetables. It is typically served with sour cream and dill weed. There are many different variations of borscht, but the basic ingredients are always the same. Borscht is a healthy and nutritious soup that is packed with vitamins and minerals. It is also a good source of fiber. If you are looking for a delicious and healthy soup to try, I highly recommend Russian Borscht.
Step-by-step
- Chop the potatoes and beets, boil them in the quart of water for 45-60 minutes, until they are tender.
- Dice the onion, carrots, celery, tomatoes, and shred the cabbage.
- Sweat the onions in butter and a touch of salt until they are translucent.
- Add the celery.
- Add the carrot.
- Mix and cook until the celery and carrot are tender.
- Add tomato paste and caramelize until everything is well blended and the paste starts to stick to the bottom of the pot.
- Deglaze with half of the beet water and stir until the bottom of the pot is clean. Cook about 10 more minutes.
- Add the cabbage.
- Add the tomatoes.
- Add the cider vinegar and brown sugar. Cook for 3 minutes.
- Add the beets, potatoes, and the rest of the beet water.
- Stir and cook until beets and potatoes are fully cooked and tender.
- Change consistency to your liking. I used an immersion blender to coarsely puree the soup. Some people like it chunky so this part is completely up to you. Be sure to adjust your seasonings at this point.
- Plate your soup and garnish with a dollop of sour cream and sprigs of fresh dill weed.
