Borshch Gourmet Russian Beetroot Soup

Dive into the hearty, vibrant flavors of Borshch Gourmet Russian Beetroot Soup, a culinary masterpiece that beautifully blends tradition and comfort. This traditional Eastern European dish boasts a stunning ruby hue, thanks to vibrant beets, paired with wholesome vegetables like carrots, potatoes, and cabbage. Slowly simmered with optional bone-in beef or pork for a rich, flavorful stock and elevated with a tangy tomato paste and vinegar combination, this soup achieves a perfect balance of sweet and savory. Garnished with fresh dill and a generous dollop of creamy sour cream, it’s a warming bowl of soul-soothing goodness that’s as visually captivating as it is delicious. Perfect for a comforting family dinner or an elegant serving of authentic Russian cuisine, this soup is satisfaction in every spoonful.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 8

Ingredients

• 4 medium beets
• 2 medium carrots
• 3 medium potatoes
• 1 small head white cabbage
• 1 large onion
• 3 cloves garlic
• 1.5 pounds beef or pork (bone-in, optional for stock)
• 2 tablespoons tomato paste
• 3 tablespoons vegetable oil
• 1 tablespoon white vinegar
• 2 pieces bay leaves
• 2 tablespoons (chopped) dill
• 1 cup (for serving) sour cream
• 1 to taste salt
• 1 to taste black pepper
• 10 cups water or beef stock

Directions

Step 1

Wash and peel the beets, carrots, potatoes, and onion. Shred the beets and carrots using a grater. Cube the potatoes into bite-sized pieces. Thinly slice the cabbage. Finely chop the onion and garlic.

Step 2

If using meat for stock, rinse it under cold water and add it to a large pot with 10 cups of water or beef stock. Bring to a boil, skimming off any foam that rises to the surface. Reduce to a simmer and cook for 45 minutes to 1 hour, or until the meat is tender. Remove the meat, cut it into bite-sized pieces, and set aside. Strain the stock if necessary.

Step 3

In a large skillet, heat the vegetable oil over medium heat. Add the shredded beets and cook for 3-4 minutes, stirring often. Add the vinegar and 1/4 cup of the stock to enhance the beet color. Cook for an additional 5 minutes.

Step 4

Add the chopped onion and shredded carrots to the skillet with the beets. Stir and cook for 5-7 minutes. Add the tomato paste and mix well. Cook for another 2 minutes, then remove from heat.

Step 5

Bring the strained stock in the pot back to a boil. Add the cubed potatoes and cook for 10 minutes, or until they begin to soften.

Step 6

Add the sliced cabbage to the pot and cook for another 5 minutes.

Step 7

Stir in the beet mixture from the skillet, along with the cooked meat (if using). Add bay leaves. Simmer the soup on low heat for 20-25 minutes, stirring occasionally. Season with salt and black pepper to taste.

Step 8

Remove the pot from the heat and discard the bay leaves. Let the borshch rest for 10-15 minutes to allow the flavors to meld.

Step 9

Ladle the soup into bowls, garnish with chopped dill, and serve hot with a dollop of sour cream. Enjoy your delicious Borshch Gourmet Russian Beetroot Soup!

Nutrition Facts

Serving size	(4946.8g)

Amount per serving	% Daily Value*
Calories	3445.5

Total Fat 223.8g	0%
Saturated Fat 91.2g	0%
Polyunsaturated Fat 25.4g
Cholesterol 591.3mg	0%
Sodium 1456.9mg	0%
Total Carbohydrate 229.8g	0%
Dietary Fiber 38.0g	0%
Total Sugars 71.9g
Protein 161.1g	0%

Vitamin D 0IU	0%
Calcium 783.4mg	0%
Iron 30.9mg	0%
Potassium 7634.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 18.0%

Carbs: 25.7%