Beet Borscht Soup
Beet Borscht is a Ukrainian soup made with beets, vegetables, and dill. It's a healthy soup that's gluten free and can easily be made vegan.
Servings: 8
Calories: 155kcal
Equipment
- Dutch Oven or stock pot
Ingredients
- 2 Tablespoons olive oil
- 4 medium beets peeled and shredded or diced
- 2 medium carrots peeled and chopped
- 2 medium celery stalks sliced
- 1 medium red bell pepper stemmed, seeded, and chopped
- 1 medium onion minced
- 1 teaspoon salt plus more to taste if needed
- ¼ cup ketchup
- 3 cloves garlic minced
- 6 cups chicken, beef, or vegetable broth
- 3 medium yellow potatoes peeled and cut into ½ inch pieces
- 2 bay leaves
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons minced dill
- 1 Tablespoon apple cider vinegar
- Sour cream to serve (optional)
Instructions
- Heat 2 Tablespoons olive oil in a stock pot or Dutch oven over medium-high heat. Add prepared beets, chopped carrots, sliced celery, chopped red bell pepper, minced onion, and 1 teaspoon salt and cook, stirring often, until softened, about 6-8 minutes.
- Stir in minced garlic and ¼ cup ketchup and cook until ketchup begins to brown, about 1-2 minutes. Slowly stir in 6 cups chicken, beef, or vegetable broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, 2 bay leaves, and ½ teaspoon freshly ground black pepper and bring to a boil. Reduce heat to medium-low and simmer until potatoes are soft, 15-20 minutes.
- Remove from heat and remove bay leaves. Stir in 2 Tablespoons minced dill and 1 Tablespoon apple cider vinegar. Garnish with additional dill and sour cream if desired. Store leftovers in an airtight container in the fridge.
Nutrition
Calories: 155kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1090mg | Potassium: 820mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3100IU | Vitamin C: 51mg | Calcium: 46mg | Iron: 2mg