Marina Sturza's Borscht

A vibrant and soul-warming dish, Marina Sturza’s Borscht is an authentic take on the classic Eastern European beet soup, brimming with earthy flavors and nourishing ingredients. This recipe features a colorful medley of grated beets, tender carrots, hearty potatoes, and shredded cabbage, all simmered in a rich vegetable stock infused with aromatic garlic, bay leaf, and tangy white vinegar for a delicate balance of sweetness and acidity. Enhanced with a touch of tomato paste for depth and finished with fresh dill and parsley, this comforting soup is as visually stunning as it is delicious. Ready in just over an hour and perfect for a family meal, serve this vibrant borscht with a dollop of sour cream and crusty bread for a wholesome, satisfying experience.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 4 medium beets
• 2 medium carrots
• 2 medium potatoes
• 0.5 medium head cabbage
• 1 large onion
• 3 cloves garlic
• 2 tablespoons vegetable oil
• 3 tablespoons tomato paste
• 8 cups vegetable stock or water
• 2 pieces bay leaf
• 2 tablespoons white vinegar
• 2 tablespoons dill
• 2 tablespoons parsley
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 0 optional, for serving sour cream

Directions

Step 1

Scrub the beets clean, peel them, and grate them into thin strips using a box grater or food processor. Set them aside.

Step 2

Peel and dice the carrots, potatoes, and onion. Thinly slice the cabbage into shreds. Mince the garlic.

Step 3

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

Step 4

Stir in the garlic and cook for another minute until fragrant.

Step 5

Add the grated beets and carrots to the pot. Cook for 5-7 minutes, stirring frequently, until the vegetables are slightly softened.

Step 6

Stir in the tomato paste and mix well. Cook for another 2 minutes to allow the flavors to develop.

Step 7

Pour in the vegetable stock or water and bring it to a gentle boil. Add the diced potatoes, sliced cabbage, and bay leaves.

Step 8

Reduce the heat to a simmer and let the soup cook for 30-35 minutes, or until the vegetables are tender.

Step 9

Season the borscht with salt, pepper, and white vinegar. Taste and adjust according to your preference for saltiness and acidity.

Step 10

Remove the bay leaves before serving. Stir in the freshly chopped dill and parsley.

Step 11

Ladle the borscht into bowls and top each serving with a dollop of sour cream if desired. Serve with crusty bread or rye bread on the side.

Nutrition Facts

Serving size	(3397.4g)

Amount per serving	% Daily Value*
Calories	1172.4

Total Fat 35.5g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 17.2g
Cholesterol 15mg	0%
Sodium 10144.2mg	0%
Total Carbohydrate 199.5g	0%
Dietary Fiber 38.1g	0%
Total Sugars 69.3g
Protein 30.9g	0%

Vitamin D 0IU	0%
Calcium 487.6mg	0%
Iron 13.4mg	0%
Potassium 6685.1mg	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: 25.7%

Protein: 10.0%

Carbs: 64.3%