Description
Traditional beet soup, also known as borscht, is a vibrant dish with a rich history, originating from Eastern Europe. It is packed with essential nutrients and offers a unique flavor profile, making it a favorite in many cultures.
Ingredients
- Beets: 4 medium-sized (about 500g), peeled and diced
- Vegetable broth: 4 cups (about 1 liter)
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Carrots: 2 medium, peeled and diced
- Potatoes: 2 medium, peeled and diced
- Fresh dill: 2 tablespoons, chopped (plus extra for garnish)
- Salt: to taste
- Pepper: to taste
- Sour cream: for serving
Instructions
- Prepare the beets by peeling and dicing them into small cubes.
- Sauté the chopped onion in olive oil over medium heat until translucent, then add minced garlic and cook for an additional minute.
- Combine the diced beets, carrots, and potatoes, cooking for another 5 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for 30-35 minutes.
- Blend the soup until smooth, using an immersion blender or transferring to a blender in batches.
- Return the soup to low heat, stir in chopped dill, and season with salt and pepper. Simmer for another 5 minutes before serving.
Notes
- Choose fresh, firm beets for the best flavor.
- Consider adding a pinch of cayenne pepper for a spicy twist.
- Feel free to incorporate other root vegetables for added flavor.
- For a heartier meal, add cooked lentils or beans.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: beet soup, borscht, traditional recipe, healthy soup, vegetarian soup