Borscht

Ingredients

• 3 medium beets, peeled and grated
• 1 large onion, finely chopped
• 1 large carrot, peeled and grated
• 2 medium potatoes, peeled and diced
• 1/2 small head of cabbage, shredded
• 1 tbsp vegetable oil
• 4 cups vegetable or beef broth
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar (or lemon juice)
• 1 tbsp sugar (optional, to balance the acidity)
• 1 bay leaf
• Salt and pepper, to taste
• 1/2 tsp dill seeds (optional, for added flavor)
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped (for garnish)
• 1/2 cup sour cream (for serving)

Instructions:

1. Prepare the Vegetables:

   • Grate the beets and carrot using a box grater or food processor. Dice the potatoes and shred the cabbage. Set aside.

2. Cook the Soup:

   • In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
   • Add the grated beets and carrots to the pot, and sauté for another 5–7 minutes, stirring occasionally.
   • Stir in the tomato paste, minced garlic, and bay leaf. Cook for 1–2 minutes to allow the flavors to meld together.
   • Add the vegetable or beef broth to the pot, followed by the diced potatoes, shredded cabbage, apple cider vinegar (or lemon juice), and sugar (if using). Season with salt, pepper, and dill seeds (if using). Bring to a boil, then reduce the heat to low and let the soup simmer for 25–30 minutes, or until the vegetables are tender.

3. Taste and Adjust:

   • Taste the soup and adjust the seasoning with more salt, pepper, or vinegar if needed, depending on your preference for acidity.

4. Serve:

   • Once the soup is ready, remove the bay leaf. Ladle the borscht into bowls and garnish with fresh dill and a generous spoonful of sour cream.

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Nutritional Values (Approx. Per Serving, 1 cup):

Assuming the recipe serves 6, here are the approximate nutritional values for Borscht:

• Calories: 120–150 kcal
• Protein: 3–4 g
• Carbohydrates: 30–35 g
  • Fiber: 4–6 g (from beets, cabbage, and carrots)
  • Sugars: 7–10 g (naturally from beets and carrots)
• Fat: 3–5 g
  • Saturated Fat: 0–1 g
• Cholesterol: 5–10 mg (if using sour cream)
• Sodium: 500–600 mg (depending on broth and added salt)
• Vitamins & Minerals:
  • Vitamin A: 20–25% of the Daily Value (from carrots)
  • Vitamin C: 15–20% of the Daily Value (from beets, cabbage, and lemon)
  • Iron: 6–8% of the Daily Value (from beets and cabbage)

Borscht is a hearty and nutritious soup, full of flavor and great for warming up on a cold day. You can enjoy it hot or cold, and it’s even better the next day once the flavors have had time to develop!