Ingredients for Basic Beet Borscht
- 2 large beets
- Water
- 1 large onion
- 1 teaspoon salt
- Lemon Juice
- White Pepper
- Honey
- a dollop of sour cream (optional)
- 2 carrots
- 4 medium-sized potatoes
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1/2 teaspoon black pepper
- 1/4 teaspoon sugar
- 1/4 cup chopped fresh dill
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How to Make Basic Beet Borscht
- Finely chop 1 large onion and 2 carrots. Dice 4 medium-sized potatoes.
- Grate 2 large beets using a box grater (or food processor).
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and carrots until softened, about 5-7 minutes.
- Add the potatoes and cook for another 5 minutes, stirring occasionally.
- Stir in 2 tablespoons of tomato paste and cook for 1 minute more.
- Pour in 6 cups of vegetable broth and bring to a boil.
- Add the grated beets, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of sugar.
- Reduce heat and simmer for 30-35 minutes, or until the beets and potatoes are tender.
- Stir in 1/4 cup of chopped fresh dill before serving. Taste and adjust seasonings as needed.
- Serve hot, optionally topped with a dollop of sour cream or a sprinkle of fresh dill.
Nutrition Information (Approximate per serving)
Sodium
157 g
Sugar
130g
Fat
0g
Carbs
14g
