One Pot Beet Borscht Soup
Print Recipe
Quick and easy borscht recipe, homemade with simple ingredients in one pot over stovetop in 1 hour. Loaded with beets, cabbage, potatoes, meat broth.
Course Main Course
Cuisine Russian, Ukrainian
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Servings 8 People
Calories 197
Author Abeer
- 2 tbsp Butter Unsalted
- 2 tbsp Oil
- 1 cup Onion Finely chopped
- 2 Carrots Medium size, Peeled, Grated
- 2 cloves Garlic Finely minced
- 1/2 cup Celery Finely chopped
- 1/2 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 tbsp Tomato paste Or ketchup
- 1-2 tsp Dill Fresh or Dried, Optional
- 1 can Cannellini beans 15.5 oz. can, Drained and rinsed, Optional
- 1-2 tsp Vinegar
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!
- 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.
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