Borscht

Name: Borscht
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 4 medium beets, peeled, julienned; 4 cups green cabbage, thinly shredded; 1 lb Yukon Gold potatoes, 3/4-inch cubes; 2 medium carrots, peeled, julienned; 1 large yellow onion, diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 8 cups vegetable broth; 2 tbsp unsalted butter; 2 tbsp red wine vinegar; 1 tsp granulated sugar; 1.5 tsp salt; 1/2 tsp black pepper, freshly ground; 1/2 cup sour cream; 1/4 cup fresh dill, chopped

A vibrant Ukrainian beet soup simmered with cabbage, carrots, potato, and a bright splash of vinegar, finished with sour cream and fresh dill for a beautiful ruby-red bowl.

70 minEasyServes 6180 cal/serving

UkrainianSoupStovetopVegetarianLow CarbLow-SodiumCorn-Free

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Ingredients

4 medium beets, peeled, julienned
4 cups green cabbage, thinly shredded
1 lb Yukon Gold potatoes, 3/4-inch cubes
2 medium carrots, peeled, julienned
1 large yellow onion, diced
4 garlic cloves, minced
2 tbsp tomato paste
8 cups vegetable broth
2 tbsp unsalted butter
2 tbsp red wine vinegar
1 tsp granulated sugar
1.5 tsp salt
1/2 tsp black pepper, freshly ground
1/2 cup sour cream
1/4 cup fresh dill, chopped

Instructions

1

Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 large diced yellow onion and 2 medium peeled, julienned carrots and cook, stirring occasionally, until softened, about 7 minutes.
2

Add 4 minced garlic cloves and 2 tbsp tomato paste and cook 2 minutes, stirring constantly.
3

Add 4 peeled, julienned medium beets and stir to coat with the tomato mixture. Cook 3 minutes.
4

Pour in 8 cups vegetable broth and bring to a boil. Add 1 lb 3/4-inch cubes Yukon Gold potatoes and season with 1.5 tsp salt and 1/2 tsp freshly ground black pepper.
5

Reduce heat to medium-low and simmer for 15 minutes.
6

Add 4 cups thinly shredded green cabbage and continue simmering for 15-20 minutes until both the potatoes and cabbage are tender.
7

Stir in 2 tbsp red wine vinegar and 1 tsp granulated sugar. Taste and adjust seasoning - the soup should be tangy, earthy, and slightly sweet.
8

Ladle into bowls and top each serving with a generous dollop of 1/2 cup sour cream and a sprinkle of 1/4 cup chopped fresh dill.

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Questions

What is Borscht?

A vibrant Ukrainian beet soup simmered with cabbage, carrots, potato, and a bright splash of vinegar, finished with sour cream and fresh dill for a beautiful ruby-red bowl. This reference files it under Ukrainian soup: made on the stovetop, rated easy and about 70 minutes start to finish.

What can I use instead of sour cream in Borscht?

The entry for Borscht calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make Borscht dairy-free?

Yes. The dairy in Borscht is 2 tbsp unsalted butter, 1/2 cup sour cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How many carbs are in Borscht?

One serving (the recipe makes 6) has 14 g of carbohydrate in about 180 calories, with 0 g protein and 14 g fat, plus 4 g fiber and 35 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Borscht?

Yes. Refrigerate Borscht for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Serve it with

Kintsay and Tomato Relish side
Orange and Olive Salad salad

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