Description
Experience the warmth and rich flavors of this traditional Eastern European borscht, a vibrant beet soup that combines earthy sweetness with a hint of tang. This dish is not only visually stunning but also easy to prepare, making it perfect for any occasion, from cozy dinners to festive gatherings. Each bowl is a nourishing hug, topped with creamy sour cream and fresh dill for an unforgettable taste experience.
Ingredients
Scale
- 4 medium beets (about 500g)
- 1 cup chopped cabbage (about 150g)
- 1 cup grated carrots (about 120g)
- 1 cup diced potatoes (about 150g)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 4 cups vegetable broth
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- ½ cup sour cream
Instructions
- Preheat the oven to 400°F (200°C). Wrap beets in foil and roast for about an hour until tender.
- In a large pot, heat oil over medium heat. Sauté onions until golden brown; add garlic and cook for another minute.
- Add grated carrots, diced potatoes, chopped cabbage, and roasted beets to the pot. Stir well.
- Pour in vegetable broth to cover the vegetables by about two inches. Stir in vinegar, salt, and pepper.
- Bring to a gentle boil; reduce heat to low and simmer for about 30 minutes until all vegetables are tender.
- Serve hot with a swirl of sour cream and fresh dill on top.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 175
- Sugar: 8g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 15mg