Borscht Recipe
This easy Ukrainian Borscht recipe is made with canned beets, plenty of veggies, fresh herbs, and vinegar to create a tangy, earthy, and delicious soup!
Servings: 8 servings (2 cups each)
Ingredients
- 1 ½ cups carrots, diced (4 carrots) $0.40
- 1 ½ cups diced onion (1 onion) $0.78
- 1 ½ cups celery, diced (3 stalks) $0.33
- 4 cloves garlic, minced $0.12
- 1 Tbsp olive oil $0.19
- 1 tsp salt, divided $0.01
- ½ cabbage, thinly sliced (5 cups) $1.66
- 8 cups vegetable broth* $0.72
- 1 bay leaf $0.12
- 1 ½ cups beet juice (from the canned beets) $0.00
- 1 tsp white vinegar $0.02
- 4 Yukon gold potatoes, peeled and diced (1 lb) $0.99
- 2 x 15 oz cans sliced beets, juice reserved $1.56
- 1 x 15.5 oz can cannellini beans, drained and rinsed $0.86
- 2 Tbsp minced parsley $0.05
- 2 Tbsp dried or fresh dill $0.42
- ½ tsp freshly cracked black pepper $0.10
Instructions
- Gather ingredients. Drain and rinse cannellini beans, dice celery, onion, carrots, and potatoes. Mince garlic, parsley, and dill.
- Strain the canned beets and reserve all juices! You can dice the beets or cut them into little juliennes (matchsticks) like I opted for.
- Sauté carrots, onions, celery, and garlic in large pot with olive oil and 1/2 tsp salt until tender, about 6-8 minutes on medium heat.
- Meanwhile, using a mandolin or a knife, shave cabbage into thin strips.
- Once vegetables have softened, add cabbage, vegetable broth, bay leaf, and juice from the canned beets to the large pot. Cover and simmer on medium low heat for 15 minutes.
- Then, add white vinegar, diced potatoes, chopped canned beets, drained and rinsed cannellini beans, and bring everything up to a boil. Then, reduce heat to medium low and cook for 20 min, covered, until potatoes are tender.
- Stir in minced parsley and minced dill.
- Serve hot with a dollop of sour cream, extra herbs (both optional), and an extra pinch of salt and pepper, if needed.
See how we calculate recipe costs here.
Notes
*We like to use Better Than Bouillon to keep broth costs low.
Nutrition
Serving: 1serving | Calories: 232kcal | Carbohydrates: 43g | Protein: 8g | Fat: 2g | Sodium: 1501mg | Fiber: 8g