Classic Russian Borscht

Significant source for: Potassium, Copper, Fluoride, Manganese, Vitamin C, Niacin, Vitamin B-6, Vitamin K (phylloquinone), Folate.
Classic Russian Borscht
Author: Chef JR Jacobson
Photograph: Xuan Huang



Per serving: 226.34 calories, 8.46g protein, 8.67g fat, 30.56g carb, 4.35g dietary fiber, 2.41g saturated fat, 7.11g total sugar, 0.0g added sugar

3  quarts beef broth

4  medium russet potatoes, peeled and diced

2  bay leaves

3  cups shredded cabbage

3  tablespoons olive oil

1  medium yellow onion, diced

4  beets, grated

2  medium carrots, grated

2  tablespoons apple cider vinegar

4  cloves garlic, minced

2  plum tomatoes, grated into purée, skin discarded

2  tablespoons tomato paste

1/2  cup sour cream

8  sprigs dill, chopped

   Black pepper


step 1.

In a 4-qt Dutch oven or a soup pot, combine the beef broth, russet potatoes, and bay leaf. Bring the pot to a boil over high heat. Lower the heat and allow it to simmer for 20 minutes. Add the cabbage. Allow it to simmer for 8 minutes.

step 2.

Meanwhile, in a sauté pan, heat up oil over medium heat. Add the onions to the sauté pan; cook for 8 minutes or until the onions are lightly browned. Add the beets, carrots, apple cider vinegar, and garlic; cook for 5 to 10 minutes or until no liquid can be seen in the pan. Add the plum tomatoes and tomato paste; cook for 3 minutes or again until no liquid can be seen in the pan.

step 3.

Step 1 and 2 should finish around the same time. Add the beets mixture to the pot; allow it to simmer for 5 minutes.

step 4.

Fish out the bay leaf. To serve, top with the sour cream and sprinkle with dill and freshly ground pepper.