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Borscht

By Cathy Colander

Tags: comfort vegetarian
Prep:
Cook:
Total:
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

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

    • 2 tablespoon oil
    • 1 cup onion, chopped
    • 2 clove garlic, minced

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

    • 2 cup beets, peeled and diced
    • 1 cup carrots, diced

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

    • 6 cup vegetable broth
    • 2 tablespoon tomato paste

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

    • 2 cup cabbage, thinly sliced
    • 2 cup potatoes, diced

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

    • 2 tablespoon vinegar
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 0.25 teaspoon black pepper

  6. Serve with sour cream and chopped dill garnish.

    • 0.50 cup sour cream
    • 0.25 cup dill, chopped