Dishbook

Borscht

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

Steps

  1. Heat oil in a pot over medium heat and saute onion and garlic until soft.

  2. Add beets and carrots; cook 5 minutes, stirring occasionally.

  3. Stir in broth and tomato paste and bring to a boil.

  4. Add cabbage and potatoes; reduce heat and simmer until vegetables are tender, about 30 minutes.

  5. Stir in vinegar, sugar, salt, and pepper; adjust seasoning.

  6. Serve with sour cream and chopped dill garnish.