Serves 8
55 min
Eastern European Borscht
Recipe GLPR884579df158eec
A vibrant, deeply flavored vegetable soup featuring roasted beetroots, tender potatoes, and shredded cabbage simmered in a savory broth. This classic Eastern European dish is garnished with a dollop of cooling yogurt or sour cream and bright fresh parsley, creating a beautifully balanced combination of earthy sweetness and tangy brightness.
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Ingredients
4 medium potatoes, peeled and diced into 1/2-inch cubes
4 medium beetroots, peeled and shredded
1 large carrot, peeled and thinly sliced
1 cup red cabbage, shredded
4 cups water
4 cups vegetable broth
15 ounces canned or cooked cannellini beans, drained and rinsed
1 bay leaf
2 tablespoons red or white vinegar
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1/4 cup fresh parsley, chopped
8 tablespoons plain yogurt or sour cream, for serving
Directions
Pour the water and vegetable broth into a large pot. Add the bay leaf and bring the liquid to a rolling boil over high heat.
Add the shredded beetroots, diced potatoes, sliced carrots, and shredded red cabbage to the boiling liquid. Reduce heat to medium and simmer uncovered for 20-25 minutes, until all the vegetables are completely tender.
Stir in the drained cannellini beans, salt, ground black pepper, and vinegar. Continue simmering for 2-3 minutes to allow the flavors to meld and the beans to heat through. Remove from heat and discard the bay leaf.
Ladle the hot borscht into serving bowls. Top each bowl with 1 tablespoon of yogurt or sour cream and garnish generously with fresh chopped parsley. Serve immediately.
