Soup & Stew 🌍 Public 🥜 Allergy aware

Borscht (Beet Soup)

Name: Borscht (Beet Soup)
Yield: 6
Ingredients: 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 (or Vemondo Greek Style); 1 Bund Dill

Hearty beet soup with cabbage and vegetables — a classic of Ukrainian and Russian cuisine.

⏱️ Prep time 20 min. 🍳 Cook time 60 min. 🍽️ 6 servings 📊 Difficulty: medium ⭐ 8/10

🥜 Allergies considered in this recipe: 🥛 Kuhmilch

Source / link: Osteuropäische Küche (Ukraine/Russland)

Ingredients

servings 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 (or Vemondo Greek Style)
1 Bund	Dill

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Preparation

1Peel the beets and cut into strips. Sauté in a little oil with vinegar, deglaze with some broth.
2Dice onions and carrots, add and sauté. Briefly roast the tomato paste with them.
3Add the remaining broth and potato cubes, let simmer for about 20 minutes.
4Cut cabbage into strips, add and cook for another 15 minutes.
5Season with bay leaf, salt and pepper, press garlic and stir in.
6Serve with a dollop of sour cream or Vemondo Greek Style and dill.

Notes & tips

Note: Contains sour cream (cow's milk) — can be replaced with plant-based yogurt (Vemondo Greek Style). Without egg, without gluten, without soy (if using plant-based yogurt without soy, e.g., coconut-based). Very low in allergens.

Nutrition

estimated per serving

Calories: 167 kcal
Protein: 6 g
Fat: 6 g
Carbs: 26 g

– = ingredient not in nutrition database (estimate incomplete)

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