Russian Creamy Beet Borscht Recipe
Servings 12 servings
- 5 tbsp Olive oil
- 1 large Beet
- 2 medium Carrots
- 1/4 head of medium Cabbage
- 1 large Red Bell Pepper
- 1/2 medium Onion
- 4 qt Water
- 3 medium Potatoes sliced into bite-sized pieces
- 1 cup Sour Cream
- 1/2 cup Dill or Parsley diced
- Salt & Pepper to taste
Dice bell peppers and onions into tiny cubes. Shred Cabbage, grate carrots and beets, and set aside.
In a large skillet, sautée carrots, onions, with 5 tablespoons oil, cook until golden brown. Add beets and bell peppers to cooking ingredients, cook until all vegetables are soft.
Fill up a pot with water, bring it to a boil and add cooked vegetables to the pot. Add dill or parsley, either one of them adds a great flavor to the borscht. Add potatoes and cabbage to the pot. Season borscht with salt and pepper.
Stir in sour cream and let borscht simmer until all ingredients are cooked, about 20 minutes.
Calories: 105kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 48mg | Potassium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2147IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg