Borscht
- 15m Prep Time
- 1h 5mCook Time
- 1h 20mReady In
A bright beet soup that can be served hot or cold. It is a refreshing dish on a hot day.
Ingredients
- 3 red beets peeled
- 1 onion
- green cabbage
- 44.4 ml butter
- 946 ml vegetable, beef, or chicken stock
- Sour cream
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 30.9 mg
- Iron: 0.7 mg
- Magnesium: 16.8 mg
- Phosphorus: 87 mg
- Potassium: 355 mg
- Zinc: 0.46 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 onion
- green cabbage
- 44.4 ml butter
- 946 ml vegetable, beef, or chicken stock
- Sour cream
Prepare
- Peel 3 red beets
Let's Cook
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Step 1.
Mince the peeled beets, onion, and half a green cabbage into small pieces.
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Step 2.
In a large pot, melt 3 tbsp butter over medium heat. Add the minced vegetables and cook, stirring occasionally, until they start to soften, about 5–7 minutes.
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Step 3.
Pour in 1 quart of vegetable, beef, or chicken stock. Stir to combine, then bring to a simmer.
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Step 4.
Cover the pot and let the borscht simmer gently for 1 hour, until the vegetables are tender and the flavors meld.
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Step 5.
Season the borscht with salt and pepper to taste. Ladle into bowls and top each serving with a dollop of sour cream. Serve hot or cold.