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Borscht

Borscht
Ukraine
⏱ — min. Serves: —

Ingredients

  • 2 medium beets, peeled and grated
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and grated
  • 1 medium potato, peeled and diced
  • 1/4 small head of cabbage, shredded
  • 2 tomatoes, chopped (or 2 tablespoons tomato paste)
  • 6 cups (1.5 liters) beef or vegetable broth
  • 2 tablespoons vegetable oil
  • 1 tablespoon vinegar (white or apple cider)
  • 1 teaspoon sugar
  • Salt and black pepper to taste
  • 1 bay leaf
  • Fresh dill, chopped (for garnish)
  • Sour cream (for serving)

Instructions

Prepare the Beets

In a large pot, heat 1 tablespoon of vegetable oil over medium heat.

Add the grated beets and sauté for about 5 minutes.

Add the vinegar and sugar to the beets, stir well, and cook for another 5 minutes. This helps to retain the bright color of the beets.

Add Broth and Vegetables

Pour the beef or vegetable broth into the pot with the beets.

Add the diced potato, shredded cabbage, and bay leaf.

Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.

Prepare the Remaining Vegetables

While the soup is simmering, heat the remaining 1 tablespoon of vegetable oil in a skillet over medium heat.

Add the chopped onion and grated carrots, and sauté until the vegetables are soft and lightly golden, about 5-7 minutes.

Stir in the minced garlic and cook for another minute.

Add the chopped tomatoes or tomato paste to the skillet and cook for another 5 minutes, stirring occasionally.

Combine and Simmer

Add the sautéed vegetables to the pot with the beets and broth.

Season the soup with salt and black pepper to taste.

Simmer the borscht for another 10-15 minutes to allow the flavors to meld together.

Serve

Remove the bay leaf from the pot and discard.

Ladle the borscht into bowls.

Garnish with chopped fresh dill and a dollop of sour cream.

Enjoy your meal!