Kaleenka Borshch Borsch Borscht

Dive into the comforting embrace of Kaleenka Borshch Borsch Borscht, a traditional Eastern European beet soup bursting with vibrant color and earthy flavors. This recipe features a harmonious blend of tender beets, carrots, potatoes, and cabbage simmered in a rich vegetable broth infused with garlic, tomato paste, and fragrant bay leaves. The result is a hearty, nutrient-packed dish that is both satisfying and nourishing. Perfect as a vegetarian main or starter, this borscht is garnished with a sprinkle of fresh dill and a dollop of tangy sour cream for a final touch of indulgence. Ready in just over an hour, this iconic soup is the ultimate comfort food for any season. Keywords: borscht recipe, traditional beet soup, vegetarian borscht, Eastern European cuisine, hearty soup.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 medium beets
• 2 medium carrots
• 3 medium potatoes
• 0.5 head white or green cabbage
• 1 large onion
• 3 pieces garlic cloves
• 3 tablespoons tomato paste
• 8 cups vegetable broth
• 2 tablespoons oil (vegetable or sunflower)
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 leaves bay leaf
• 2 tablespoons fresh dill
• 0 to taste sour cream (optional, for garnish)

Directions

Step 1

Peel the beets, carrots, and potatoes. Grate the beets and carrots using a box grater. Dice the potatoes into bite-sized cubes.

Step 2

Thinly slice the cabbage and set it aside. Finely chop the onion and mince the garlic.

Step 3

In a large soup pot, heat the oil over medium heat. Add the onions and sauté for 3-4 minutes until softened.

Step 4

Add the grated beets and carrots to the pot. Cook for 7-8 minutes, stirring occasionally, until the vegetables release their juices and soften.

Step 5

Stir in the tomato paste and minced garlic. Cook for an additional 2 minutes to blend the flavors.

Step 6

Pour in the vegetable broth and bring to a boil. Add the diced potatoes, bay leaves, salt, and black pepper.

Step 7

Reduce the heat to medium-low, cover the pot, and let it simmer for 15 minutes.

Step 8

Add the sliced cabbage to the pot and continue cooking for another 20 minutes, or until the cabbage and potatoes are tender.

Step 9

Taste and adjust the seasoning with more salt or pepper as needed.

Step 10

Remove the bay leaves and ladle the borshch into bowls. Garnish with freshly chopped dill and a dollop of sour cream, if desired.

Nutrition Facts

Serving size	(3678.4g)

Amount per serving	% Daily Value*
Calories	2017.2

Total Fat 52.1g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 6.0g
Cholesterol 15mg	0%
Sodium 7621.7mg	0%
Total Carbohydrate 344.4g	0%
Dietary Fiber 64.9g	0%
Total Sugars 90.8g
Protein 67.0g	0%

Vitamin D 0IU	0%
Calcium 762.1mg	0%
Iron 23.1mg	0%
Potassium 9645.3mg	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: 22.2%

Protein: 12.7%

Carbs: 65.2%