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How to Make Classic Beet and Cabbage Borscht with Sour Cream

This traditional Borscht recipe combines tender beets, crisp cabbage, and aromatic vegetables in a flavorful broth. Topped with a dollop of sour cream, it's a satisfying and nutritious meal that's both visually stunning and delicious. Perfect for chilly evenings or when you're craving a taste of Eastern European cuisine.

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Recipe Details

Prep Time

20 minutes

Cook Time

40 minutes

Servings

6

Difficulty

Intermediate

Simple Summary

Borscht is a hearty Eastern European soup that showcases the earthy sweetness of beets, the crunch of cabbage, and the creamy tang of sour cream. This comforting dish is perfect for cold winter days.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Servings: 6
  • Difficulty: Intermediate

Ingredients

  • 4 medium beets, peeled and grated
  • 1 medium onion, finely chopped
  • 2 carrots, grated
  • 2 celery stalks, finely chopped
  • 1/2 head of cabbage, shredded
  • 2 potatoes, peeled and diced
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 6 cups beef or vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon white vinegar
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/4 cup fresh dill, chopped
  • Sour cream for serving

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened.

  2. Add the grated beets and minced garlic. Cook for another 5 minutes, stirring occasionally.

  3. Pour in the broth and add the diced potatoes, shredded cabbage, tomato paste, vinegar, and bay leaf. Bring to a boil.

  4. Reduce heat and simmer for 30-35 minutes, or until the vegetables are tender.

  5. Season with salt and pepper to taste. Remove the bay leaf.

  6. Stir in the chopped dill.

  7. Serve hot, topped with a dollop of sour cream in each bowl.

Chef's Notes

  • For a smoother soup, you can puree half the soup and mix it back in with the chunky half.
  • To make this vegetarian, use vegetable broth instead of beef broth.
  • For extra protein, add cooked diced beef or sliced kielbasa sausage.
  • Borscht tastes even better the next day, so don't hesitate to make a large batch.
  • If you prefer a tangier soup, add more vinegar to taste.

Nutritional Info

Per serving (without sour cream): Approximately 180 calories, 5g protein, 30g carbohydrates, 6g fat. This soup is high in fiber, vitamins A and C, and antioxidants from the beets and cabbage.

Serving Suggestions

Serve this Borscht hot with a dollop of sour cream and a slice of hearty rye bread on the side. For a complete meal, pair it with a simple green salad dressed with a light vinaigrette. This soup is perfect for lunch or dinner, especially during colder months. For a festive touch, garnish with extra dill and a sprinkle of black pepper before serving.