Borscht

Prep: 20 min

Cook: 60 min

Total: 80 min

Yield: 6 servings

Borscht is a vibrant Ukranian beet soup enriched with sauteed vegetables and a touch of tang. The deep red broth is balanced with acidity from vinegar and sweetness from beets, finished with a creamy dollop of sour cream. Serve hot or chilled, garnished with fresh dill for a classic, comforting bowl.

Ingredients

2 tablespoon oil
1 cup onion, chopped
2 clove garlic, minced
2 cup beets, peeled and diced
1 cup carrots, diced
6 cup vegetable broth
2 tablespoon tomato paste
2 cup cabbage, thinly sliced
2 cup potatoes, diced
2 tablespoon vinegar
1 teaspoon sugar
1 teaspoon salt
0.25 teaspoon black pepper
0.50 cup sour cream
0.25 cup dill, chopped

Steps

Heat oil in a pot over medium heat and saute onion and garlic until soft.
Add beets and carrots; cook 5 minutes, stirring occasionally.
Stir in broth and tomato paste and bring to a boil.
Add cabbage and potatoes; reduce heat and simmer until vegetables are tender, about 30 minutes.
Stir in vinegar, sugar, salt, and pepper; adjust seasoning.
Serve with sour cream and chopped dill garnish.