One Pot Beet Borscht Soup
Quick and easy borscht recipe, homemade with simple ingredients in one pot over stovetop in 1 hour. Loaded with beets, cabbage, potatoes, meat broth.
Servings: 8 People
Calories: 197kcal
Ingredients
- 2 tablespoon Butter Unsalted
- 2 tablespoon Oil
- 1 cup Onion Finely chopped
- 2 Carrots Medium size, Peeled, Grated
- 2 cloves Garlic Finely minced
- ½ cup Celery Finely chopped
- ½ Cabbage head Small size, Washed, Patted dry, Thinly sliced or Shredded
- 3 Beets Medium size, Peeled, Finely chopped or Grated
- 4 cups Broth Beef or Chicken, Low sodium
- 3 Potatoes Medium size, Peeled, Diced into 2 inch pieces
- 5 cups Water
- 1 Bay leaf
- Salt To taste
- Pepper To taste
- 3 tablespoon Tomato paste Or ketchup
- 1-2 teaspoon Dill Fresh or Dried, Optional
- 1 can Cannellini beans 15.5 oz. can, Drained and rinsed, Optional
- 1-2 teaspoon Vinegar
Instructions
- Heat butter and oil in a large nonstick pot over medium-high heat.
- Add onions, carrots, garlic, celery cabbage, beets and saute for until garlic is fragrant and veggies are partially softened.
- Add broth, water, potatoes, bay leaf, salt, pepper, tomato paste, dill and stir everything together.
- Bring to a boil and then lower heat to Medium and let soup simmer uncovered until vegetables are all tender.
- Add beans and vinegar and cook for another 3-5 minutes.
- Discard bay leaf.
- Serve with a dollop of sour cream and garnish with fresh parsley or dill. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.
Nutrition
Calories: 197kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 727mg | Potassium: 682mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3072IU | Vitamin C: 36mg | Calcium: 105mg | Iron: 5mg