Soup & Stew
🌍 Public
Borscht (Beet Soup)
by @NomNomHearty beet soup with cabbage and vegetables — a classic of Ukrainian and Russian cuisine.
Source / link: Osteuropäische Küche (Ukraine/Russland)
Ingredients
Amounts adjust automatically.
| 400 g | Beets |
| 300 g | Cabbage |
| 3 Stück | Potatoes |
| 2 Stück | Carrots |
| 2 Stück | Onions |
| 2 Stück | Garlic cloves |
| 2 EL | Tomato paste |
| 1,5 l | Vegetable or beef broth |
| 1 EL | Vinegar |
| 2 Stück | Bay leaf |
| 150 g | Sour cream (vegan) |
| 1 Bund | Dill |
Preparation
Step by step through the recipe
- 1 Peel 400 g beetroot and cut into strips. Sauté in a little oil with 1 EL vinegar, deglaze with a little broth.
- 2 Dice 2 Stück onions and 2 Stück carrots, add and fry. Briefly toast 2 EL tomato paste.
- 3 Add the remaining broth (insgesamt 1,5 l) and 3 Stück potatoes in cubes, simmer for about 20 minutes.
- 4 Cut 300 g cabbage into strips, add and cook for another 15 minutes.
- 5 Season with 2 Stück bay leaf, salt and pepper, press 2 Stück garlic cloves and stir in.
- 6 Serve with a dollop of 150 g sour cream and 1 Bund dill.
Nutrition
estimated per serving- Calories
- 167 kcal
- Protein
- 6 g
- Fat
- 6 g
- Carbs
- 26 g
– = ingredient not in nutrition database (estimate incomplete)
