Baltic Beet Borscht (Baltiešu Biešu Borščs)
Baltiešu Biešu Borščs, also known as Baltic Beet Borscht, is a traditional soup from Livonian cuisine that is both hearty and flavorful. This vibrant soup is made with beets, potatoes, and other vegetables, and is often served with a dollop of sour cream and a slice of rye bread.
Ingredients
- 4 medium beets, peeled and grated
- 2 large potatoes, peeled and diced
- 1 onion, finely chopped
- 2 carrots, peeled and grated
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 1/4 cup tomato paste
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Sour cream, for serving
- Fresh dill, for garnish
Instructions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the grated beets, carrots, and diced potatoes to the pot and cook for 5 minutes.
- Pour in the vegetable broth and water, then stir in the tomato paste and apple cider vinegar.
- Season with salt and pepper, then bring the soup to a boil. Reduce the heat and let it simmer for 45-50 minutes, or until the vegetables are tender.
- Serve the borscht hot, topped with a dollop of sour cream and a sprinkle of fresh dill.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 7g
Supplies
Large pot Grater Knife Cutting board Ladle
Tools
Soup bowls Soup ladle Serving spoon
Serving suggestions
Serving suggestions: Serve with a slice of rye bread and a side of pickled vegetables.
Tips & tricks
Tips: For a richer flavor, roast the beets before adding them to the soup.
Cost
$10