Borscht Recipe

Name: Borscht Recipe
Prep time: 15 min
Cook time: 41 min
Total time: 56 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 ½ cups carrots, diced (4 carrots) ($0.40); 1 ½ cups diced onion (1 onion) ($0.78); 1 ½ cups celery, diced (3 stalks) ($0.33); 4 cloves garlic, minced ($0.12); 1 Tbsp olive oil ($0.19); 1 tsp salt, divided ($0.01); ½ cabbage, thinly sliced (5 cups) ($1.66); 8 cups vegetable broth* ($0.72); 1 bay leaf ($0.12); 1 ½ cups beet juice (from the canned beets) ($0.00); 1 tsp white vinegar ($0.02); 4 Yukon gold potatoes, peeled and diced (1 lb) ($0.99); 2 x 15 oz cans sliced beets, juice reserved ($1.56); 1 x 15.5 oz can cannellini beans, drained and rinsed ($0.86); 2 Tbsp minced parsley ($0.05); 2 Tbsp dried or fresh dill ($0.42); ½ tsp freshly cracked black pepper ($0.10)

This easy Ukrainian Borscht recipe is made with canned beets, plenty of veggies, fresh herbs, and vinegar to create a tangy, earthy, and delicious soup!

⏱️ 56 min 🔪 Prep: 15 min 🔥 Cook: 41 min 📊 Medium 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Budget Bytes

Ingredients

8 servings

1 ½ cups carrots, diced (4 carrots) ($0.40)
1 ½ cups diced onion (1 onion) ($0.78)
1 ½ cups celery, diced (3 stalks) ($0.33)
4 cloves garlic, minced ($0.12)
1 Tbsp olive oil ($0.19)
1 tsp salt, divided ($0.01)
½ cabbage, thinly sliced (5 cups) ($1.66)
8 cups vegetable broth* ($0.72)
1 bay leaf ($0.12)
1 ½ cups beet juice (from the canned beets) ($0.00)
1 tsp white vinegar ($0.02)
4 Yukon gold potatoes, peeled and diced (1 lb) ($0.99)
2 x 15 oz cans sliced beets, juice reserved ($1.56)
1 x 15.5 oz can cannellini beans, drained and rinsed ($0.86)
2 Tbsp minced parsley ($0.05)
2 Tbsp dried or fresh dill ($0.42)
½ tsp freshly cracked black pepper ($0.10)

Steps

Gather ingredients. Drain and rinse cannellini beans, dice celery, onion, carrots, and potatoes. Mince garlic, parsley, and dill.
Strain the canned beets and reserve all juices! You can dice the beets or cut them into little juliennes (matchsticks) like I opted for.
Sauté carrots, onions, celery, and garlic in large pot with olive oil and 1/2 tsp salt until tender, about 6-8 minutes on medium heat.
Meanwhile, using a mandolin or a knife, shave cabbage into thin strips.
Once vegetables have softened, add cabbage, vegetable broth, bay leaf, and juice from the canned beets to the large pot. Cover and simmer on medium low heat for 15 minutes.
Then, add white vinegar, diced potatoes, chopped canned beets, drained and rinsed cannellini beans, and bring everything up to a boil. Then, reduce heat to medium low and cook for 20 min, covered, until potatoes are tender.
Stir in minced parsley and minced dill.
Serve hot with a dollop of sour cream, extra herbs (both optional), and an extra pinch of salt and pepper, if needed.

Nutrition Facts (per serving)

Macronutrients

Calories23212% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 3.700

Per Serving Rp 463/serving

🏠 Save ~Rp 7.400 compared to buying!

📋 Price Breakdown (12% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
carrots	1.5 cups	-	-
diced onion	1.5 cups	-	-
celery	1.5 cups	-	-
garlic	4 cloves	-	-
olive oil	1 tbsp	-	-
salt	1 tsp	-	-
cabbage	0.5	-	-
vegetable broth*	8 cups	-	-
bay leaf	1	Rp 25.000/kg	Rp 2.500
beet juice	1.5 cups	-	-
white vinegar	1 tsp	-	-
Yukon gold potatoes	4	-	-
x 15 oz cans sliced beets	2	-	-
x 15.5 oz can cannellini beans	1	Rp 12.000/kg	Rp 1.200
minced parsley	2 tbsp	-	-
dried or fresh dill	2 tbsp	-	-
freshly cracked black pepper	0.5 tsp	-	-