Beet Borscht

Beet Borscht is a vibrant, hearty soup that combines earthy beets with a medley of vegetables, creating a delightful balance of sweetness and tang. Served warm, this kosher American appetizer is perfect for any gathering, bringing a touch of Eastern European tradition to your table.

Ingredients

• Beets - 2 medium, peeled and grated
• Carrot - 1 medium, peeled and grated
• Onion - 1 small, finely chopped
• Cabbage - 100 grams, shredded
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced
• Lemon juice - 1 tablespoon
• Dill - 1 tablespoon, chopped
• Salt - to taste
• Black pepper - to taste
• Sour cream - for serving (optional)

Steps

1. In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add the grated beets and carrot to the pot, stirring well to combine. Cook for another 5 minutes, allowing the vegetables to soften slightly.
3. Pour in the vegetable broth, then add the shredded cabbage, lemon juice, salt, and black pepper. Bring to a boil.
4. Reduce the heat and let the soup simmer for about 20 minutes, or until the vegetables are tender.
5. Stir in the chopped dill just before serving. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with a dollop of sour cream if desired.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• High in fiber, promoting digestive health.

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