Borscht Recipe (Beet Soup)
Borscht soup gets natural sweetness from the beets, and a bit of lemon juice and zest add a tangy twist to balance the flavors.
Foto: Spend With Pennies
Ingredients
- 2 tablespoons olive oil
- 4 beets (peeled and diced ½ inch, approx 1 ½ pounds)
- 2 carrots (diced ½ inch)
- 1 large russet potato (peeled and diced ½ inch)
- ½ small green cabbage (thinly sliced)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 4 cups beef broth
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 bay leaf
- salt and black pepper (to taste)
- sour cream (for serving, optional)
Steps
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In a large soup pot, heat the olive oil over medium-high heat. Add the beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes.
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Add the garlic and cook for 30 seconds or until fragrant.
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Pour in the broth and add the bay leaf. Simmer uncovered for 20-25 minutes or until the beets and carrots are tender.
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Discard the bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with salt and black pepper.
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Serve with a dollop of sour cream and additional fresh dill.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 2 tablespoons | - | - |
| beets | 4 | - | - |
| carrots | 2 | - | - |
| large russet potato | 1 | - | - |
| small green cabbage | 0.5 | - | - |
| garlic | 2 cloves | - | - |
| vegetable broth | 4 cups | - | - |
| beef broth | 4 cups | - | - |
| chopped fresh dill | 2 tablespoons | - | - |
| fresh lemon juice | 2 tablespoons | - | - |
| lemon zest | 1 teaspoon | - | - |
| bay leaf | 1 | Rp 25.000/kg | Rp 2.500 |
| salt and black pepper | - | - | - |
| sour cream | - | - | - |
*Estimated market prices, may vary by region
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