Beet Borscht
Vibrant and hearty beet borscht combines earthy beets, tender cabbage, and savory bacon with fresh herbs and sour cream, perfect for warming up and impressing guests.
Ingredients
- 2 slices bacon ⓘ
- 1 large onion ⓘ
- 2 stalks celery ⓘ
- 1 large beet ⓘ
- 2 cloves garlic ⓘ
- 2 cups canned tomatoes ⓘ
- 1 cup peeled and chopped potatoes ⓘ
- 1 quart beef stock ⓘ
- 1 quart water
- 6 sprigs parsley ⓘ
- 1 teaspoon salt ⓘ
- 3 cups coarsely grated beets ⓘ
- 1 cup coarsely grated carrots ⓘ
- 4 tablespoons butter ⓘ
- 3 cups shredded cabbage ⓘ
- fresh lemon juice ⓘ
- fresh dill ⓘ
- sour cream ⓘ
Instructions
- Chop and fry bacon, then drain excess fat.
- Sauté chopped onion and celery until tender.
- Simmer bacon, onion, celery, canned tomatoes, potatoes, beef stock, water, parsley, and salt until vegetables are tender.
- Puree the cooked vegetables and add to the broth.
- Sauté grated beets and carrots in 2 tablespoons of butter.
- Sauté shredded cabbage in 2 tablespoons of butter for 5 minutes.
- Add the sautéed beets, carrots, and cabbage to the soup.
- Simmer the soup for an additional 15 minutes.
- Add lemon juice and adjust seasoning to taste.
- Just before serving, bring to a boil and stir in chopped dill.
- Serve hot with a spoonful of sour cream on each bowl.
Nutrition & Diet Analysis (per serving)
861
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).