How To Make Easy Borscht (Beet Soup)
Warm-up with a steaming bowl of this easy borscht recipe with carrots, potatoes, and cabbage cooked in broth with dill and a dash of lemon juice.
Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes
Serves:
Ingredients
Instructions
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- Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.
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- Cook for 10 minutes to slightly soften the vegetables.
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- Add in the garlic and saute for 30 seconds or until fragrant.
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- Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20 to 25 minutes or until the beets and carrots are tender.
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- Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
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- Serve with a dollop of sour cream on top.
Nutrition
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- Calories: 175.02kcal
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- Fat: 5.07g
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- Saturated Fat: 0.77g
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- Monounsaturated Fat: 3.44g
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- Polyunsaturated Fat: 0.63g
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- Carbohydrates: 27.92g
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- Fiber: 5.13g
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- Sugar: 10.15g
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- Protein: 6.80g
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- Sodium: 1209.86mg
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- Calcium: 63.11mg
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- Potassium: 1027.65mg
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- Iron: 2.23mg
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- Vitamin A: 178.81µg
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- Vitamin C: 13.94mg
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