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5 from 3 votes

Magenta Colored Beetroot Soup or Borsch Recipe

Best borscht is savory,  with a lovely magenta color, in which the other vegetables keep their right to coexist next to the beetroot.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup, Vegetarian
Cuisine: european, Russian, Ukranian
Keyword: beet soup, beetroot soup, borsch, borscht, vegetable soup
Servings: 6 people
Calories: 98kcal
Author: Tatiana

Equipment

  • Grater

Ingredients

  • 2 beetroots
  • 3 potatoes
  • 1 carrot
  • 1 onion
  • 1/2 bell pepper
  • 1/3 leek
  • 2 tbsp tomato paste
  • 3 tbsp olive oil
  • 1/2 cup dill chopped or parsley
  • 1 tbsp salt
  • 1/2 tsp pepper ground

Instructions

  • Peel the vegetables
  • Thinly chop the onion, grate the carrot, and sautee in a soup pan with olive oil
  • Grate the beetroots, chop the bell pepper and add everything to the pot
  • Cube the potatoes and chop the leek and add to the pot
  • Mix well and add the tomato pasta
  • Season with salt and pepper and mix again
  • Pour boiling water over the vegetables
  • Cook until all vegetables are tender
  • Adjust salt and pepper and top with chopped parsley or/and dill
  • Turn off the stove, and cover with a lid
  • Serve with fresh garlic bread and sour cream

Nutrition

Calories: 98kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1238mg | Potassium: 263mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2485IU | Vitamin C: 21mg | Calcium: 27mg | Iron: 1mg