Borscht Recipe (Beet Soup)

Name: Borscht Recipe (Beet Soup)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 2 tablespoons olive oil; 4 beets (peeled and diced ½ inch, approx 1 ½ pounds); 2 carrots (diced ½ inch); 1 large russet potato (peeled and diced ½ inch); ½ small green cabbage (thinly sliced); 2 cloves garlic (minced); 4 cups vegetable broth; 4 cups beef broth; 2 tablespoons chopped fresh dill; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 bay leaf; salt and black pepper (to taste); sour cream (for serving, optional)

Borscht soup gets natural sweetness from the beets, and a bit of lemon juice and zest add a tangy twist to balance the flavors.

🌍Polish 🌍Ukraine 🏷️Beet soup 🏷️Borscht 🏷️What is

Total

50 min

Servings

6

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Spendwithpennies

Ingredients

2 tablespoons olive oil
4 beets (peeled and diced ½ inch, approx 1 ½ pounds)
2 carrots (diced ½ inch)
1 large russet potato (peeled and diced ½ inch)
½ small green cabbage (thinly sliced)
2 cloves garlic (minced)
4 cups vegetable broth
4 cups beef broth
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 bay leaf
salt and black pepper (to taste)
sour cream (for serving, optional)optional

14 Ingredients

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Instructions

1
In a large soup pot, heat the olive oil over medium-high heat. Add the beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes.
2
Add the garlic and cook for 30 seconds or until fragrant.
3
Pour in the broth and add the bay leaf. Simmer uncovered for 20-25 minutes or until the beets and carrots are tender.
4
Discard the bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with salt and black pepper.
5
Serve with a dollop of sour cream and additional fresh dill.