Ingredients:
- 4 medium beets, peeled and grated and/or cubed
- 1 large onion, chopped
- 2 carrots, peeled and grated and/or chopped
- 1 stick of celery, finely chopped
- 1 potato, peeled and diced
- 1/2 head of cabbage, shredded
- 3 cloves garlic, minced
- 6 cups vegetable or beef broth
- 2 tablespoons tomato paste
- 1 tablespoon vinegar (apple cider or red wine)
- 1 teaspoon sugar
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Sour cream, for serving
- Fresh dill, chopped, for garnish
Instructions:
- Sauté Vegetables:
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until they start to soften, about 5 minutes.
- Add the garlic and sauté for another minute until fragrant.
- Cook the Beets:
- Stir in the grated beets and potato. Cook for about 10 minutes, stirring occasionally, until the vegetables start to soften.
- Add Liquids and Simmer:
- Pour in the broth, tomato paste, vinegar, and sugar. Bring the mixture to a boil.
- Reduce heat to low and simmer for 30 minutes, or until all vegetables are tender.
- Add Cabbage:
- Add the shredded cabbage to the pot. Continue to simmer for another 10 minutes. Adjust seasoning with salt and pepper.
- Serve:
- Ladle the borscht into bowls. Top each bowl with a dollop of sour cream and sprinkle with fresh dill.
- Serve hot, with a side of dark rye bread if desired.
Tips:
- Vinegar Addition: The vinegar helps to enhance the beet’s natural flavors and adds a slight tang to the soup, balancing the sweetness of the beets and sugar.
- Consistency Variations: For a thicker soup, some recipes recommend puréeing a portion of the soup and then reintroducing it to the pot.
- Storage: Borscht tastes even better the next day as the flavors meld together. It can be refrigerated for up to 5 days or frozen for longer storage.
Enjoy your homemade borscht, a hearty, vibrant dish that warms the soul and delights the palate with its rich flavors and bright colors!
