Borscht – Budget Bytes

Borscht – Budget Bytes Meal Prep Recipe

This Borscht recipe is perfect for meal prep, giving you a delicious, nutrient-packed soup ready to enjoy throughout the week. Here’s how to make it efficiently with batch cooking, storage tips, and time-saving techniques.

Ingredients (for 8 servings)

• 1½ cups carrots, diced (approx. 4 carrots)
• 1½ cups diced onion (1 onion)
• 1½ cups celery, diced (3 stalks)
• 4 cloves garlic, minced
• 1 Tbsp olive oil
• 1 tsp salt, divided
• ½ head of cabbage, thinly sliced (about 5 cups)
• 8 cups vegetable broth
• 1 bay leaf
• 1½ cups beet juice (from canned beets)
• 1 tsp white vinegar
• 4 Yukon gold potatoes, peeled and diced (1 lb)
• 2 cans (15 oz each) sliced beets, juice reserved
• 1 can (15.5 oz) cannellini beans, drained and rinsed
• 2 Tbsp minced parsley
• 2 Tbsp dried or fresh dill
• ½ tsp freshly cracked black pepper

Meal Prep Steps

1. Ingredient Prep:

   • Dice the carrots, celery, and onion ahead of time. Store in separate airtight containers in the fridge for up to 4 days.
   • Mince the garlic, parsley, and dill, and divide them into small containers. This can also be done up to 4 days in advance.

2. Batch Cook the Borscht:

   • In a large pot, heat the olive oil over medium heat. Add the diced carrots, onion, celery, and minced garlic, sautéing for 6-8 minutes until softened.
   • Add the shredded cabbage, 8 cups of vegetable broth, the bay leaf, and the reserved beet juice. Bring to a simmer and let it cook for 15 minutes.
   • Next, stir in the white vinegar, diced potatoes, chopped canned beets, and rinsed cannellini beans. Bring to a boil, then reduce to medium-low heat for 20 minutes, covered, until the potatoes are tender.
   • Finally, mix in the minced parsley and dill before removing from heat.

3. Storage:

   • Allow the borscht to cool completely before transferring to airtight containers.
   • Store in the refrigerator for up to 3-4 days. If you want to freeze portions, ensure they are in freezer-safe containers and consume within 2-3 months (note: the potatoes may become slightly grainy when thawed).

4. Reheating:

   • To enjoy later, you can eat the borscht cold or reheat portions in the microwave or on the stovetop, adding a splash of water if needed to loosen up the soup.
5. Serving Suggestions:
   • Top your borscht with a dollop of sour cream or yogurt (if desired) and sprinkle with extra parsley or dill for freshness.
   • It pairs wonderfully with crusty bread—sourdough or rye work beautifully for dunking!

Time-Saving Tips

• Pre-chop all vegetables in advance to save time on cooking days.
• Cook larger batches to have leftovers ready for quick lunches or dinners.
• Use canned and frozen ingredients where possible to minimize prep time.

By following these easy meal prep strategies, you’ll have a delicious and hearty Borscht at your fingertips any day of the week! Enjoy the nourishing flavors while keeping your schedule stress-free.