Smoked Paprika Borscht with Dill
A vibrant beet-based soup with smoky depth and fresh dill, perfect for cool evenings. This Eastern European-inspired soup recipe (gluten-free, vegetarian), ready in about 55 minutes, pairs beets, carrots, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, peeled and diced beets
- 1 cup, diced carrots
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 tbsp smoked paprika
- 4 cups beef broth
- 1/4 cup fresh, chopped dill
- 1/4 cup sour cream
- 2 tbsp olive oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced carrots and 1 medium chopped onion, sautéing for 5 minutes until softened and golden.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp smoked paprika, cooking for 1 minute until fragrant.
- Step 3: Add 2 cups diced beets, 4 cups beef broth, and 1/2 tsp salt. Bring to a gentle boil, then reduce heat and simmer covered for 25 minutes until beets are tender.
- Step 4: Remove from heat and stir in 1/4 cup chopped fresh dill. Let sit for 10 minutes before serving. Top each bowl with 1 tbsp sour cream.
