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
tbsp
oil
-
1
cup
onion, chopped
-
2
clove
garlic, minced
-
2
cup
beets, peeled and diced
-
1
cup
carrots, diced
-
6
cup
vegetable broth
-
2
tbsp
tomato paste
-
2
cup
cabbage, thinly sliced
-
2
cup
potatoes, diced
-
2
tbsp
vinegar
-
1
tsp
sugar
-
1
tsp
salt
-
0.25
tsp
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.