Borscht Soup
This brightly colored Borscht Soup is a classic recipe from Belarus. Made with beets, potatoes, tomatoes and more, it is best served with sour cream, dill, and, if you’re feeling adventurous, even a hard-boiled egg!
Servings 10 servings
Calories 81kcal
Ingredients
- 1 tbsp butter
- ½ tbsp garlic
- 1 onion chopped
- 4 medium beets peeled and shredded
- 3 carrots peeled and shredded
- 6 cups chicken broth
- 2 medium idaho potatoes cubed
- 1 large tomato peeled and diced
- 2 tsp salt
- 1 tsp pepper
- ½ tsp dried dill
- 1 tbsp apple cider vinegar
- 1 6 oz. can tomato paste
- Hard boiled eggs
- Fresh dill weed for garnishment
Instructions
- In a large pot, melt butter. Cook garlic and onion in the butter until translucent, or about 5 minutes.
- Add the beets and carrots to the pot along with the broth.
- Cover and bring the broth to a boil. Once boiling, reduce heat and simmer for about 15 minutes.
- Stir in potatoes, tomato paste, apple cider vinegar, dill, salt, and pepper. Cook, uncovered for about 30 minutes, until the soup reduces and gets a bit thicker.
- About five minutes before the soup is done, add the tomatoes.
- Garnish with sour cream, fresh dill, and a hard boiled egg. Enjoy!
Notes
Recipe copyright The Foreign Fork. For personal or educational use only.
Nutrition
Serving: 1serving | Calories: 81kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 1034mg | Potassium: 509mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3215IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 1mg