Vegetable Borscht

Vegetable Borscht is a vibrant and hearty beet soup with a medley of fresh vegetables, perfect for a comforting meal. This kosher version is both nutritious and satisfying, making it a delightful addition to any dinner table.

Ingredients

• Beet - 1 medium (about 150g), peeled and diced
• Carrot - 1 medium (about 70g), peeled and diced
• Potato - 1 medium (about 150g), peeled and diced
• Cabbage - 1 cup (about 100g), thinly sliced
• Onion - 1 small (about 70g), chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 4 cups (about 950ml)
• Tomato paste - 2 tablespoons
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh dill - 2 tablespoons, chopped (for garnish)
• Sour cream - 2 tablespoons (optional, for serving)

Steps

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Stir in minced garlic and cook for an additional 1 minute until fragrant.
3. Add diced beets, carrots, and potatoes to the pot, stirring well to combine.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat and add the sliced cabbage, tomato paste, salt, and black pepper. Stir to combine.
6. Cover and simmer for 25 minutes, or until all vegetables are tender.
7. Stir in the lemon juice and adjust seasoning if necessary.
8. Serve hot, garnished with fresh dill and a dollop of sour cream, if desired.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 8 g
• Sodium: 620 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.75 L

Health Benefits

• Rich in antioxidants from beets, which may help reduce inflammation and lower blood pressure.
• High in fiber, promoting digestive health and helping to maintain a healthy weight.

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