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The Spruce / Maxwell Cozzi
Nutrition Facts (per serving) | |
---|---|
91 | Calories |
2g | Fat |
13g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 16 | |
Amount per serving | |
Calories | 91 |
% Daily Value* | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Cholesterol 3mg | 1% |
Sodium 625mg | 27% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 3g | 9% |
Total Sugars 4g | |
Protein 5g | |
Vitamin C 2mg | 10% |
Calcium 73mg | 6% |
Iron 2mg | 10% |
Potassium 384mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Technically, borscht is any stew-type of soup. The best-known kind in the U.S., however, is made with beets and is a brilliant red color. This beet borscht includes cabbage as well; it is packed with roasted red beets, onions, cabbage, and white beans—a perfect stew for making it through a cold winter night. Homemade chicken stock adds a depth of flavor missing in canned varieties, but this soup is tasty even when made with plain old water for a delicious vegetarian version.
This recipe makes enough for a crowd but also freezes extremely well and is a treat to pull out of the freezer and heat up after a long day's work. It is particularly satisfying to devour on a snowy or rainy night.
Enjoy it with some homemade rye or pumpernickel bread, perfect for dipping chunks into the soup.
Ingredients
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1 cup dried cannellini beans, or other small white beans
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6 large beets
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2 tablespoons olive oil, or vegetable oil or butter
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2 medium onions, halved and thinly sliced
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1 teaspoon kosher salt, plus more to taste
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3 cloves garlic, minced, optional
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1 head green, Savoy, or napa cabbage, cored and thinly sliced or shredded
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2 teaspoons caraway seeds
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8 cups chicken broth, or beef or vegetable broth
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Lemon juice, to taste, optional
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Plain yogurt, sour cream, or crème fraîche, for garnish
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Fresh dill, chopped, for garnish
Steps to Make It
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Gather the ingredients.
The Spruce / Maxwell Cozzi
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Put beans in a large pot and add cold water to cover generously. Bring to a boil, cover, turn off heat, and let sit 1 hour.
The Spruce / Maxwell Cozzi
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Drain and return beans to pot. Cover again with cold water, bring to a boil, reduce heat to keep a simmer, and cook until beans are tender to the bite, about 20 minutes. Drain beans and set aside.
The Spruce / Maxwell Cozzi
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Meanwhile, preheat oven to 350 F. Wrap beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes. Let beets sit until cool enough to handle.
The Spruce / Maxwell Cozzi
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Peel beets (their skins should slip off easily after being roasted) and grate them on the large-hole side of a box grater. NOTE: Your fingers may get a little red, so wear gloves if you want to avoid stained hands. Set aside.
The Spruce / Maxwell Cozzi
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In a large pot over medium-high heat add oil, onions, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes.
The Spruce / Maxwell Cozzi
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Add garlic, if using, and cook until fragrant, about 1 minute.
The Spruce / Maxwell Cozzi
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Add cabbage, stir to combine, and cook, stirring occasionally, until cabbage wilts, 3 to 5 minutes.
The Spruce / Maxwell Cozzi
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Add caraway seeds and grated beets. Stir to combine.
The Spruce / Maxwell Cozzi
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Add broth and bring to a boil; reduce heat to maintain a steady simmer, add beans, and cook until vegetables are tender and flavors blend, 15 to 20 minutes. Add salt and lemon juice, if using, to taste. Serve hot, with a dollop of yogurt or sour cream and a sprinkle of dill, if you like.
The Spruce / Maxwell Cozzi
How to Store and Freeze Beef Borscht
- This soup will last in the fridge for up to three days in an airtight container.
- You can also freeze this borscht soup in a freezer-safe container—making sure you leave some headspace—for up to two months.
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