Meatless Borscht

An old Russian dish made from red beets, simple to prepare with a refreshing and invigorating taste.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 5 pieces Peach, fresh

  • 0.5 kg Cabbage, fresh

  • 300 g Potatoes, white

  • 125 g Tomato, red

  • 1 piece Carrot, fresh

  • 1 piece Onion, raw

  • 1.5 l Soup base, beef, cube

  • 2 twigs Dill, fresh

  • 30 g Sugar, white

  • 2 spoons Vinegar, red wine

  • pieces Parsley, fresh

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Clean, wash, and peel the beets. Cut four beets into cubes, and grate the fifth one coarsely. Wash the cabbage head and slice it thinly. Peel, wash, and dice the potatoes. Peel, wash, and finely chop the onion. Wash the tomatoes, remove the seeds, and dice them. Wash and cut the carrots into smaller cubes.

  2. Place the chopped beets, cabbage, potatoes, tomatoes, carrots, and onion into a pot and cover with broth. Bring the vegetables to a boil and simmer gently over moderate heat for 35 minutes until they soften.

  3. Wash and finely chop the dill. Add it along with sugar and vinegar to the pot with the vegetables and broth, and cook at low heat for another ten minutes. Finally, add the grated beet to the pot, stir the soup well, and remove from heat. Let it sit warm for five more minutes. Serve the soup and sprinkle with chopped parsley on top.

Nutrition Information (Per 100g)

  • Calories: 46.93 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 9.81 g
    • Sugars: 5.23 g
  • Protein: 0.96 g
  • Fiber: 1.74 g

Advice

If too much liquid evaporates during cooking, you can add a bit more water or broth.