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Immune Boosting Beet Borscht Soup

This Beet Borscht recipe not only satisfies your taste buds but also provides a wealth of nutrients and immune-boosting benefits, thanks to the star ingredient: beets.

Course Soup
Keyword borscht soup, vegetable soup
Prep Time 30 minutes
Cook Time 45 minutes
Servings 10

Ingredients

  • 2 cups beets, peeled and chopped
  • 2 cups cabbage shredded
  • 1 cup carrots, sliced
  • 1 cup green beans, cut into 1 inch pieces
  • 2 cups cauliflower, chopped (or leave in florets if you like a bigger chunk)
  • 1 cup onion, chopped
  • 1 stalk celery, sliced
  • 1 tbsp parsley, chopped
  • 2 tbps fresh dill, chopped
  • 1 28oz canned tomatoes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp white vinegar
  • 1 tbsp plain Greek yogurt or sourcream on top of each serving
  • Enough water to cover vegetables

Instructions

  1. Cover beets with water, add salt and vinegar. Bring to boil; add carrots, beans.

    Cover with water and boil on medium heat for 15 minutes.

    Add shredded cabbage, parsley, chopped dill, cauliflower, onion, tomatoes, celery, salt and pepper to taste. Add more water to cover all the vegetables.

    Bring to a boil then reduce heat and simmer medium heat for 30 minutes or until beets are fork tender.

    Remove from heat. Allow to rest for ½ hour.

    You can add 1 cup of plain Greek yogurt to the soup or top each bowl with tbsp of yogurt along with a sprig of dill. Salt and pepper to your taste.