Prep:

20min

Cook:

60min

Total:

80min

Yield:

6.0servings

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

• 2.0 tablespoon oil
• 1.0 cup onion, chopped
• 2.0 clove garlic, minced
• 2.0 cup beets, peeled and diced
• 1.0 cup carrots, diced
• 6.0 cup vegetable broth
• 2.0 tablespoon tomato paste
• 2.0 cup cabbage, thinly sliced
• 2.0 cup potatoes, diced
• 2.0 tablespoon vinegar
• 1.0 teaspoon sugar
• 1.0 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup sour cream
• 0.25 cup 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.