Borscht with Sour Cream

Borscht with Sour Cream is a vibrant, hearty soup that combines earthy beets with a medley of vegetables, resulting in a warm, comforting dish. Topped with a dollop of creamy sour cream, it offers a delightful contrast of flavors and textures.

Ingredients

• Beets - 200 grams, peeled and grated
• Cabbage - 100 grams, shredded
• Carrot - 1 medium, grated
• Potato - 1 medium, diced
• Onion - 1 small, diced
• Garlic - 1 clove, minced
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Fresh dill - 1 tablespoon, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Sour cream - 100 grams

Steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
2. Add the grated carrot and diced potato to the pot, cooking for an additional 5 minutes until slightly softened.
3. Stir in the grated beets and shredded cabbage, cooking for another 5 minutes while stirring occasionally.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until all the vegetables are tender.
5. Add lemon juice, salt, and black pepper to taste. Stir in the chopped dill just before serving.
6. Serve hot in bowls, topped with a generous dollop of sour cream.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 36 g
• Fiber: 7 g
• Sugar: 9 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

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

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