Borscht Soup

Borscht Soup

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Course: Main Course, Soup
Keyword: Main Course, Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 People
Calories: 102kcal

Equipment

  • Large pot
  • Cutting Board
  • Knife

Adjust Servings

Ingredients

  • 1 Tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic crushed
  • 1 carrot peeled & diced
  • 1 celery stalk diced
  • 1 bell pepper de-seeded & diced
  • 4 cups vegetable stock
  • 1 1/2 cups red cabbage
  • 1/2 apple shredded
  • 3 raw beets peeled & shredded
  • 3 Tbsp dill chopped, fresh or substitute 1 Tbsp dried
  • 2 Tbsp tomato paste
  • 2 bay leaves
  • 1 Tbsp pickle juice
  • 2 tsp coriander ground
  • salt and pepper to taste
  • sour cream optional

Instructions

  • In a large pot on medium-high heat, cook oil, onions, garlic, carrots, celery and bell pepper until soft, about 2 – 3 minutes.
  • Add all the remaining ingredients, and bring to a boil. Reduce the heat to a simmer, partially cover with a lid, and let cook until the beets are soft, about 15-20 minutes. Remove the bay leaves before serving.

Nutrition

Sodium: 1083mg | Calcium: 38mg | Vitamin C: 64mg | Vitamin A: 4522IU | Sugar: 10g | Fiber: 3g | Potassium: 355mg | Calories: 102kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 4g | Protein: 2g | Carbohydrates: 17g | Iron: 1mg

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