Hungarian Borscht

Borscht is a traditional soup in Eastern European cuisines, and the Hungarian version is known for its vibrant red color and tangy flavor.

This is vegetarian and gluten free recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Hungarian Borscht

Cooking Method: Boiling, Simmering Cuisine: Hungarian Courses: Lunch, Main Dish, Soup Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Beetroot
• 300 gram Potatoes
• 1 piece Onion
• 1 piece Carrot
• 200 gram Cabbage
• 2 tablespoon Tomato Paste
• 1 liter Vegetable Stock
• 4 tablespoon Sour Cream
• 4 sprig Dill
• 2 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 tablespoon Vinegar

Instructions

1. Peel and chop the beetroot, potatoes, onion, carrot, and cabbage.
2. In a large pot, heat some oil and sauté the onion until translucent.
3. Add the beetroot, potatoes, carrot, and cabbage to the pot and cook for 5 minutes.
4. Stir in the tomato paste and vegetable stock. Bring to a boil, then reduce heat and simmer for 45 minutes.
5. Season with salt, black pepper, and vinegar to taste.
6. Serve hot, garnished with a dollop of sour cream and a sprig of dill.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.