Red Onion Borscht

Dive into the vibrant, earthy flavors of Red Onion Borscht, a modern twist on the classic beet soup that showcases caramelized red onions for a subtly sweet and aromatic base. This hearty, plant-based dish is brimming with nutritious veggies like beets, carrots, potatoes, and cabbage, all simmered together in a rich vegetable stock with notes of garlic, fresh dill, and a tangy splash of white vinegar. Perfect as a comforting weeknight meal or a centerpiece for a dinner party, this borscht is as visually striking as it is delicious, thanks to its stunning ruby-red color. Topped with a dollop of creamy sour cream and an extra sprinkle of dill, each spoonful delivers a beautiful balance of sweetness, acidity, and warmth. Ready in just over an hour, this easy-to-make soup serves six, making it an ideal recipe for both cozy family dinners and meal prep.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 medium red onions
• 4 medium beets
• 2 large carrots
• 2 medium potatoes
• 2 cups (shredded) cabbage
• 6 cups vegetable stock
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 3 large garlic cloves
• 1 whole bay leaf
• 2 tablespoons (chopped) fresh dill
• 1 tablespoon white vinegar
• 1 cup (for garnish) sour cream
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper

Directions

Step 1

Peel and thinly slice the red onions. Set aside.

Step 2

Peel and grate the beets and carrots using a box grater. Set aside.

Step 3

Peel and dice the potatoes into bite-sized cubes. Shred the cabbage finely. Set both aside.

Step 4

In a large pot, heat the olive oil over medium heat. Add the sliced red onions and sauté for 5-7 minutes until softened and slightly caramelized.

Step 5

Add the minced garlic and cook for another 1 minute, stirring constantly.

Step 6

Stir in the grated beets and carrots. Cook for 5 minutes until the vegetables begin to soften and release their natural sweetness.

Step 7

Add the tomato paste to the pot and mix well to coat the vegetables. Cook for another 2 minutes to deepen the flavors.

Step 8

Pour in the vegetable stock and bring the mixture to a boil.

Step 9

Reduce the heat to a simmer and add the diced potatoes, shredded cabbage, and bay leaf. Cover and cook for 30 minutes, or until the potatoes are tender.

Step 10

Stir in the white vinegar, chopped dill, salt, and black pepper. Simmer for an additional 5 minutes.

Step 11

Discard the bay leaf and taste the borscht, adjusting seasoning if necessary.

Step 12

Serve hot, garnished with a dollop of sour cream and an extra sprinkle of fresh dill, if desired.

Nutrition Facts

Serving size	(3241.2g)

Amount per serving	% Daily Value*
Calories	2112.3

Total Fat 88.7g	0%
Saturated Fat 37.8g	0%
Polyunsaturated Fat 7.3g
Cholesterol 115mg	0%
Sodium 6747.0mg	0%
Total Carbohydrate 299.4g	0%
Dietary Fiber 54.7g	0%
Total Sugars 105.9g
Protein 59.8g	0%

Vitamin D 0IU	0%
Calcium 900.2mg	0%
Iron 18.0mg	0%
Potassium 7665.0mg	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: 35.7%

Protein: 10.7%

Carbs: 53.6%