Borscht

Borscht is a vibrant beet soup that combines earthy flavors with a touch of sweetness, often served warm or cold. This Kosher American adaptation brings a delightful twist to a classic dish, perfect for a cozy dinner.

Ingredients

• Beets - 2 medium-sized (about 250g)
• Cabbage - 200g, thinly sliced
• Carrot - 1 medium (about 70g), grated
• Potato - 1 medium (about 150g), diced
• Onion - 1 small (about 70g), chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500ml
• Olive oil - 1 tablespoon (15ml)
• Apple cider vinegar - 1 tablespoon (15ml)
• Sugar - 1 teaspoon (5g)
• Salt - 1 teaspoon (5g)
• Black pepper - 1/2 teaspoon (2g)
• Fresh dill - 2 tablespoons, chopped
• Sour cream - 2 tablespoons (optional)

Steps

1. Peel and grate the beets, then set aside.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
3. Add minced garlic, grated carrot, and diced potato to the pot. Cook for another 5 minutes, stirring occasionally.
4. Stir in the grated beets and cook for an additional 5 minutes.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce the heat to low, add the sliced cabbage, apple cider vinegar, sugar, salt, and black pepper. Stir well.
7. Simmer the soup for about 25 minutes, or until all vegetables are tender.
8. Remove from heat, stir in fresh dill, and adjust seasoning if necessary.
9. Serve warm with a dollop of sour cream on top if desired.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 7 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from beets, which may help reduce blood pressure.
• High in dietary fiber, promoting digestive health.

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