Borscht (creamy Beetroot Soup)

Borscht is a classic Tajik soup known for its vibrant color and rich flavor. This creamy beetroot soup is a comforting and hearty dish that is perfect for warming up on a cold day.

Borscht (creamy Beetroot Soup)

Ingredients

  • 4 medium beetroots, peeled and grated
  • 1 onion, finely chopped
  • 2 carrots, grated
  • 3 potatoes, diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 tablespoons white vinegar
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Add the grated beetroots, carrots, and diced potatoes to the pot. Stir to combine with the onions.
  3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 30 minutes, or until the vegetables are tender.
  4. Stir in the heavy cream and white vinegar. Season with salt and pepper to taste.
  5. Simmer for an additional 10 minutes to allow the flavors to meld together.
  6. Remove from heat and let the soup cool slightly before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
5g
Fat
12g

Supplies

Large pot Grater Knife Cutting board Measuring cups and spoons Stirring spoon

Tools

Soup ladle Serving bowls Soup spoons

Serving suggestions

Serve the borscht with a dollop of sour cream and a sprinkle of fresh dill on top. Enjoy with crusty bread or pita.

Tips & tricks

For a richer flavor, you can roast the beetroots in the oven before adding them to the soup.

Cost

$10