Description
Vibrant beet borscht, a hearty vegetarian soup perfect for chilly evenings. Swirled with creamy dill horseradish yogurt for extra zing!
Ingredients
Units
Scale
- 2 tbsp olive oil
- 2 carrots
- 1 leek
- 1 small yellow onion
- 2 garlic cloves
- 2 cups (350 g) green cabbage
- 8 cups (1900 ml) vegetable stock
- 27 oz (800 ml) canned whole tomatoes
- 2 cups (350 g) red beets
- 0.5 cups (118 ml) dill
- salt and pepper
- 0.5 cups (118 ml) plain yogurt
- 0.25 cups (59 ml) dill
- 0.5-1 tsp freshly grated horseradish
- 0.125-0.25 tsp salt
Instructions
- In a large pot, heat olive oil over medium-high heat.
- Sauté carrots, leek, onion, and garlic cloves until softened (3-5 minutes).
- Add cabbage, stir, and cook for another 3-5 minutes, until softened.
- Add stock, tomatoes, beets, dill, salt, and pepper.
- Simmer uncovered for about 40 minutes, stirring occasionally, until the beets are cooked through but still have some texture.
- Serve hot with a swirl of dill horseradish yogurt and extra fresh dill.
- Dill Horseradish Yogurt
- Mix all ingredients together in a bowl. Taste and adjust the amount of horseradish and salt.
Notes
- For a smoother borscht, blend a portion of the soup before serving.
- To intensify the beet flavor, roast the beets before adding them to the soup.
- Leftovers can be stored in the refrigerator for up to 4 days; the flavors will deepen.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 5
- Protein: 5
- Cholesterol: 10