![Classic Beet Borsch](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/classic-beet-borsch--7ac8c227-84cf-474e-a7e4-48f31b2c6f6c.png)
Recipe
Classic Beet Borsch
Vibrant Beet Borsch: A Taste of Russian Tradition
4.4 out of 5
Indulge in the rich flavors of Russian cuisine with this classic beet borsch recipe. Bursting with vibrant colors and a harmonious blend of ingredients, this dish is a staple in Russian households.
Metadata
Preparation time
20 minutes
Cooking time
40 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Dairy-free (without sour cream), Nut-free, Low calorie
Allergens
N/A
Not suitable for
Vegan (due to the use of sour cream)
Ingredients
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2 large beets, peeled and grated (450g / 1lb) 2 large beets, peeled and grated (450g / 1lb)
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2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
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1 onion, finely chopped 1 onion, finely chopped
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2 carrots, peeled and grated 2 carrots, peeled and grated
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2 cloves of garlic, minced 2 cloves of garlic, minced
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4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
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2 cups (470ml) canned diced tomatoes 2 cups (470ml) canned diced tomatoes
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2 cups (470ml) shredded cabbage 2 cups (470ml) shredded cabbage
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2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
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1 bay leaf 1 bay leaf
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1 teaspoon sugar 1 teaspoon sugar
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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1/4 cup (60ml) sour cream, for serving 1/4 cup (60ml) sour cream, for serving
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Fresh dill, for garnish Fresh dill, for garnish
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 10g, 2g
- Carbohydrates (total, sugars): 30g, 12g
- Protein: 12g
- Fiber: 7g
- Salt: 1.5g
Preparation
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1.In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
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2.Add the grated beets, carrots, and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally.
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3.Pour in the beef or vegetable broth and diced tomatoes. Stir well to combine.
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4.Add the shredded cabbage, diced potatoes, bay leaf, sugar, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes or until the vegetables are tender.
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5.Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
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6.Serve the borsch hot, garnished with a dollop of sour cream and fresh dill.
Treat your ingredients with care...
- Beets — Wear gloves while handling beets to prevent staining your hands. Grating the beets ensures they cook evenly and release their vibrant color into the soup.
- Cabbage — Shred the cabbage finely to ensure it cooks quickly and blends well with the other ingredients.
- Sour cream — For a creamier texture, add the sour cream to each individual serving rather than mixing it into the entire pot.
Tips & Tricks
- To enhance the flavor, cook the borsch a day in advance and let it sit overnight in the refrigerator before reheating and serving.
- Borsch tastes even better the next day as the flavors meld together, so consider making a larger batch for leftovers.
- Adjust the thickness of the soup by adding more broth if desired.
- For a vegetarian version, substitute the beef broth with vegetable broth and omit the meat.
- Serve the borsch with a side of crusty bread or garlic toast for a complete meal.
Serving advice
Serve the borsch hot in individual bowls, garnished with a dollop of sour cream and a sprinkle of fresh dill. Accompany it with a slice of crusty bread or garlic toast for a satisfying meal.
Presentation advice
To make the presentation visually appealing, ensure the vibrant red color of the borsch stands out by using white or light-colored bowls. Garnish each bowl with a generous amount of fresh dill for a pop of green.
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