Mom's Borscht

Cozy up with a bowl of Mom's Borscht, a vibrant and hearty beet soup infused with old-world charm and packed with wholesome, garden-fresh ingredients. This traditional recipe combines tender beets, carrots, potatoes, and crisp cabbage, all simmered in a rich vegetable broth and lifted with a tangy splash of vinegar for the perfect balance of flavors. Sautéed onion, garlic, and tomato paste add depth, while a sprinkle of fresh dill provides a fragrant finish. Ready in just over an hour, this comforting dish is perfect for chilly evenings and serves six generous portions. Serve it hot with a dollop of sour cream for a creamy, tangy touch—your taste buds will thank you. Whether you're craving a nostalgic taste of home or are curious to try an iconic Eastern European classic, this borscht is a must-make! Perfect for a vegetarian main or a side dish brimming with health and flavor.

Nutriscore Rating: 79/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 medium beets
• 2 medium carrots
• 3 medium potatoes
• 1 large onion
• 1 small head cabbage
• 3 units garlic cloves
• 2 tablespoons tomato paste
• 8 cups vegetable broth
• 2 tablespoons olive oil
• 1 unit bay leaf
• 1.5 teaspoons salt
• 0.5 teaspoons pepper
• 1 tablespoon vinegar (white or apple cider)
• 2 tablespoons fresh dill
• 0 sour cream (optional, for serving)

Directions

Step 1

Rinse and peel the beets, carrots, and potatoes. Cut the beets into thin strips, grate the carrots, and dice the potatoes into cubes. Set aside.

Step 2

Finely chop the onion and shred the cabbage into thin strips. Mince the garlic cloves.

Step 3

In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 3-4 minutes.

Step 4

Stir in the grated carrots and cook for another 2-3 minutes. Add the minced garlic and sauté for another minute, being careful not to let it burn.

Step 5

Add the tomato paste to the pot and stir well, cooking for an additional 2 minutes to enhance its flavor.

Step 6

Pour in the vegetable broth and add the cubed potatoes, shredded cabbage, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 7

In a separate small saucepan, cover the sliced beets with water and cook until just tender, about 10-12 minutes. Drain and add the cooked beets to the large pot.

Step 8

Season the soup with salt, pepper, and the vinegar for added tang. Let the borscht simmer gently for 20-25 minutes, until all the vegetables are tender and the flavors meld together.

Step 9

Remove the pot from heat and discard the bay leaf. Stir in the chopped fresh dill.

Step 10

Ladle the hot borscht into bowls and serve with a dollop of sour cream, if desired. Enjoy!

Nutrition Facts

Serving size	(3560.6g)

Amount per serving	% Daily Value*
Calories	1993.3

Total Fat 51.9g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 8.8g
Cholesterol 15mg	0%
Sodium 8922.6mg	0%
Total Carbohydrate 336.6g	0%
Dietary Fiber 61.1g	0%
Total Sugars 88.3g
Protein 64.8g	0%

Vitamin D 0IU	0%
Calcium 693.7mg	0%
Iron 22.1mg	0%
Potassium 9417.1mg	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: 22.5%

Protein: 12.5%

Carbs: 65.0%