Borscht: Easy Borscht recipe


Luscious borscht soup prepared with fresh red beets, onions, carrots, potatoes, cabbage, dill, and soured cream.

Borscht may be a delicious steaming bowl of nourishing soup to decorate your mood. Beets give this soup a natural sweetness (and a vigorous color). While a touch of lemon juice and fresh dill add a touch of freshness.

What is Borscht:

Borscht may be a traditional soup hailing from Russia and Eastern Europe. It wouldn’t be borscht without beets and a few quite souring ingredient like vinegar or juice. It nearly always has shredded cabbage too.

Borscht is one of the soups that have dozens of varieties. This version of the traditional Russian beet soup uses many vegetables and lightly bacon for more flavor. You’ll leave the bacon out and use vegetable broth if you favor a vegetarian soup. Grinding the beets into the soup releases maximum beet taste. Though this recipe involves the borscht to be served hot. It’s also delicious when served cold.

Beyond that, ingredients can vary widely with the addition of beans among many other ingredients (Russian borscht usually includes beef).

How to prepare the Beets:

Beetroot may be a very hard vegetable and takes longer to cook than other ingredients. Which are why I cut it into quarters (to speed up cooking time) and added it into the soup before adding the potatoes. After the initial 15 minutes of cooking, you will have to require the beets out of the soup, coarsely grate them (either by hand or during a food processor). Then replace into the pot for the ultimate 10 minutes of cooking.


Borscht recipe

Borscht may be a soup of Ukrainian origin, prepared in several countries of Eastern Europe. It traditionally contains beetroot, which provides it its characteristic burgundy red color.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Eastern European
Servings 6 servings
Calories 264 kcal


  • saucepan


  • 2 small beets peeled and coarsely grated
  • 3 tablespoons vinegar
  • 2 tablespoons vegetable oil as required
  • 1 onion chopped
  • 2 carrot coarsely grated
  • 8 cups water
  • 1/4 medium head cabbage shredded
  • 3/4 cup dry yellow lentils
  • 3 medium potatoes peeled and diced
  • salt and pepper to taste
  • 2 tablespoons tomato paste
  • 2 tablespoons soured cream more to taste
  • 2 tablespoons chopped fresh dill


  • Combine beets and vinegar during a small frypan over low heat. Cook, while stirring, until soft, about 15 minutes.
  • Heat oil during a large frypan over low heat while beets are cooking. Add onion and stir for two minutes. Add carrots and cook, stirring seldom, till soft, about 10 minutes. Set aside.
  • In the meantime, bring water to a simmer during a large saucepan. Add cabbage and lentils. Cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper. Add tomato paste and cook till all vegetables are tender, about 10 minutes more. Serve with soured cream and dill.


How to store and serve vegetarian borscht:
  • Borscht is going to be even tastier the next day after cooking. It’s to be kept within the refrigerator and can keep for up to at least one week.
  • Vegetarian borscht is often served not only with soured cream but with vegetarian mayonnaise.
  • It is possible to feature various herbs, not only parsley and dill. Choose the simplest flavor combination for your taste.
  • It is probable to make vegetarian borscht with more nutrients by adding mushrooms, potatoes, or eggs.
  • To make the taste sourer, add the juice of ½ lemon to the beet soup.
Keyword Borscht, Borscht recipe

Nutrition Facts of Beet:

Beets also are a source of betaine, a kind of antioxidant that’s evident in its rich, red-colored roots. The beetroot is additionally a notable source of manganese, folate, and vitamin B2. Beets are a low-calorie food full of a spread of nutrients. Antioxidants give vegetables such as beets their bright, vibrant colors. And within the case of this food, that color is bright red. As a customary rule of thumb, the more bright-colored plant foods you include in your diet, the more antioxidants you’ll consume. Even beet greens contain beta-carotene, which is additionally found in carrots, spinach, and broccoli.

Having more antioxidants may help reduce your danger of some cancers. The potassium content of beets can also play a crucial role in vital sign regulation. While sodium is important for little amounts. An excessive amount of sodium in your diet can increase your vital sign over time. Potassium helps by rinsing out excess sodium from the bloodstream via your urine. Some people tout beet supplements as athletic performance enhancers. And increased exercise can play a task in your overall weight loss efforts. What’s at the core of the veggie’s potential weight loss benefits is that the nutrient density of the plant: It provides fiber, antioxidants, and vitamins and remains low in calories.

Side Effects of Beet:

One of the foremost common side effects of beets especially juices and supplements is that they will turn your urine pink or red. This is often just an aftereffect of the pigments within the beet and isn’t a cause for concern.

While potassium may a necessary mineral to take care of your blood pressure and help prevent heart disease. It is often a drag if you’ve got kidney disease your doctor will likely advise you to avoid beets due to their high potassium content. This is often because compromised kidneys can’t properly absorb potassium. And therefore the overall levels of this nutrient can get too high. Elevated potassium levels in kidney disease can cause a heart attack.

Also, while beet allergies are rare, they are doing occur in some people. Symptoms of a beet allergy may include stomach cramps, diarrhea, vomiting, and hives. Anaphylactic reactions have also reported.

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