Borscht (Beet Soup)
A vibrant, ruby-red Ukrainian beet soup layered with cabbage, carrots, and a bright splash of vinegar, served with a dollop of sour cream and fresh dill.
Ingredients
- 4 medium beets, peeled, grated
- 2 tbsp unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 3 cups green cabbage, shredded
- 2 medium Yukon Gold potato, peeled, diced
- 8 cups vegetable broth
- 2 tbsp red wine vinegar
- 2 bay leaves
- 1 tsp granulated sugar
- 1.5 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup sour cream (for serving)
- 4 tbsp fresh dill, chopped
Instructions
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1
Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 large diced yellow onion, 2 medium peeled, diced carrots, and 2 stalks diced celery stalks. Cook, stirring occasionally, until softened, about 8 minutes.
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2
Add 4 cloves minced garlic cloves and 2 tbsp tomato paste. Cook for 2 minutes, stirring constantly.
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3
Add 4 peeled, grated medium beets and cook for 5 minutes, stirring to coat.
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4
Pour in 8 cups vegetable broth and add 2 medium peeled, diced Yukon Gold potato, 3 cups shredded green cabbage, and 2 bay leaves. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes until all vegetables are tender.
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5
Stir in 2 tbsp red wine vinegar and 1 tsp granulated sugar. Season with 1.5 tsp salt and 1/2 tsp black pepper. Taste and adjust.
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6
Remove bay leaves. Ladle into bowls and top with 1/2 cup sour cream (for serving) and 4 tbsp chopped fresh dill.