Borscht facebook twitter linkedin google+ email Borscht Print Recipe Servings Prep Time 8 servings 10 minutes Cook Time 50 minutes Servings Prep Time 8 servings 10 minutes Cook Time 50 minutes Borscht Print Recipe Servings Prep Time 8 servings 10 minutes Cook Time 50 minutes Servings Prep Time 8 servings 10 minutes Cook Time 50 minutes Ingredients 6 cups water or vegetable stock 5 tablespoons olive oil 2 large onions, diced 4 cloves garlic (chopped) salt and pepper (to taste) 3 large potatoes (in medium chunks) 2 large carrots (chopped) 1 bell pepper (any color, chopped) 1 28-ounce can diced tomatoes 1 small head cabbage (chopped) 1/4 cup dill (fresh or dried) 1/4 cup parsley (fresh or dried) 3 celery stalks (diced) 1 4-ounce can sliced mushrooms 2 bay leaves 1 tablespoon sugar 1/4 cup lemon juice 1 tablespoon white vinegar 20 peppercorns 3 large beets (or 4 beets, fresh is best) peeled and grated sour cream for garnish (optional) Sliced green olives (optional) dark crusty rolls or rye bread (for serving) Servings: servings Instructions Heat water (or vegetable stock) until steaming in a stockpot. In a large skillet, heat olive oil. Add onions and garlic, season with salt and pepper, and sauté until tender. Add potatoes and sauté until tender. Transfer entire mixture to stockpot. Add carrots and bell pepper to skillet and sauté until tender. Add to stockpot. Add tomatoes with liquid to pot. Add cabbage to pot and simmer 30 minutes. Add dill, parsley, celery, mushrooms, bay leaves, sugar, lemon juice, vinegar, and peppercorns. Add grated beets and simmer 15 minutes. Re-season with salt and pepper to taste. Ladle soup into bowls and top with a dollop of sour cream and a sprinkle of green olives. Serve with rolls or bread. Recipe Notes Per serving: 287 calories, 95 grams fat (1.5 grams saturated fat), 48 grams total carbs, 11 grams fiber, 7 grams protein.