White Borscht Soup

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You may be asking yourself, “What is white borscht?” Well that’s exactly what I asked myself when I walked into a small café and saw the soup of the day.  Borscht is something I’ve made many times in the past, but it always has a distinct purple colour thanks to the beets.  So what made it a white borscht? The waitress could obviously sense my confusion and she offered to give me a sample. After one sip I knew it was exactly what I was going to order for lunch. As it turns out, white borscht is a lot like beet borscht, just minus the beets!

It was so good, I came home that same day and tried to recreate it. I couldn’t find anything online that resembled the flavours or texture of the soup I’d had at the café, so I made it up.  The result, although not exactly the same, was a delicious marriage of fresh dill, tender chunks of cabbage and potato and a light creamy broth. I topped it with a generous dollop of sour cream, more fresh dill and served it with warm cheddar biscuits (see biscuit recipe from this post).  

Cheddar Biscuits

White Borscht Soup
Serves 8
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
201 calories
31 g
15 g
8 g
5 g
4 g
591 g
567 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
591g
Servings
8
Amount Per Serving
Calories 201
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 15mg
5%
Sodium 567mg
24%
Total Carbohydrates 31g
10%
Dietary Fiber 5g
21%
Sugars 5g
Protein 5g
Vitamin A
71%
Vitamin C
107%
Calcium
12%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon oil
  2. 1 large onion, chopped
  3. 2 carrots, sliced
  4. 2 stalks of celery, sliced
  5. 2 cloves of garlic, minced
  6. 1 small green pepper, diced
  7. 2 dried bay leaves
  8. 2 teaspoons paprika
  9. 2 tablespoons tomato paste*
  10. 6 cups of water
  11. 4 cups of low sodium stock
  12. 1 small head of green cabbage, (approx 600g), thinly sliced
  13. 2 large russet potatoes, peeled and diced
  14. salt and pepper to taste
  15. 1 cup of sour cream (I used light or 5%), plus more for garnish
  16. 2 tablespoons fresh dill, chopped or 1 teaspoon dried dill.
Instructions
  1. Heat oil in a large soup pot over medium heat. Sauté onions, carrots, celery, garlic, and green pepper for 5-8 minutes or until onions start to become translucent.
  2. Add remaining ingredients, except the sour cream and fresh dill.  Cook for 45 minutes or until vegetables are tender.  Taste and season with salt and pepper.
  3. Next stir in sour cream and fresh dill. To serve ladle into bowls and top with more sour cream and dill.
Notes
  1. *One of my favourite grocery store finds was a tube of tomato paste; think of a toothpaste tube but filled with tomato paste.  I've never made a recipe that called for the whole can of tomato paste and always ended up having to freeze the leftovers.  The tube is perfect because you can use what you need then put the cap back on and it's ready for the next time you need it.
beta
calories
201
fat
8g
protein
5g
carbs
31g
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BREAKING BLAND EATS http://breakingblandeats.com/

 

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5 Comments

  1. I’m going to make this tonight! I just ran out of my tube of tomato paste that I bought with you. We’ll have to go back to Famous Foods sometime soon!

  2. Another delicious recipe. I used Greek yogurt instead of sour cream so needed a bit more than a cup to get it creamy. Thanks again!

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