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Borscht

Borscht

5 from 11 votes
Enjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: Russian, Ukranian

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion (diced (about 1 1/2 cups))
  • 2 teaspoons Kosher salt (plus more to taste)
  • Freshly ground black pepper (to taste)
  • 3 garlic cloves (minced)
  • 3 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon celery seeds
  • 1 pound Russet or other starchy potatoes (peeled and cut in bite-sized cubes)
  • 1 pound beets (peeled and cut in bite-sized cubes)
  • 4 cups chicken, beef or vegetable stock ((1 quart ))
  • 1 tablespoon red wine vinegar
  • Sour cream or plain yogurt (for topping)
  • Chopped dill and/or parsley (for garnish)

Instructions

  • Heat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.
  • Add the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.
  • Add the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.
  • Add the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.
  • Stir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.
  • To serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and/or parsley.

Notes

If you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1/2 hours, then proceed as directed. You may need to add more broth.

Nutrition

Serving: 11/3 cups, Calories: 167kcal, Carbohydrates: 28g, Protein: 4.5g, Fat: 5g, Saturated Fat: 0.5g, Sodium: 599.5mg, Fiber: 4g, Sugar: 10g
- WW Points: 2