Easy Borscht Soup
Borscht is a hearty, vibrant soup made with beets, vegetables, and rich broth.
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic minced
- 6 cups reduced sodium beef broth or vegetable broth
- 1 small russet potato peeled and diced (½-inch)
- 4 cups coleslaw mix
- 1 bay leaf
- 1 (16 ounce) jar Aunt Nellie’s Sliced Beets drained and diced
- 1 tablespoon tomato paste
- salt and pepper to taste
- sour cream and fresh dill for garnish, optional
Instructions
- Heat oil in a large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Add broth, diced potato, coleslaw mix, and bay leaf. Simmer 5 to 7 minutes or until vegetables are starting to soften, stirring occasionally.
- Stir in beets and tomato paste. Continue simmering about 5 minutes or until potatoes are cooked through. Remove the bay leaf and season with salt and pepper to taste.
- Serve topped with sour cream and chopped fresh dill, if desired.
Video
Notes
Keep leftovers in an airtight container in the refrigerator for 4 days or in the freezer for 4 months.
Nutrition
Serving: 0.25of the recipe | Calories: 140kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3.5g | Sodium: 210mg | Fiber: 2g | Vitamin C: 16.26mg | Iron: 0.92mg