Borscht
A vibrant Ukrainian beet soup simmered with cabbage, carrots, potato, and a bright splash of vinegar, finished with sour cream and fresh dill for a beautiful ruby-red bowl.
Ingredients
- 4 medium beets, peeled, julienned
- 4 cups green cabbage, thinly shredded
- 1 lb Yukon Gold potatoes, 3/4-inch cubes
- 2 medium carrots, peeled, julienned
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 8 cups vegetable broth
- 2 tbsp unsalted butter
- 2 tbsp red wine vinegar
- 1 tsp granulated sugar
- 1.5 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup sour cream
- 1/4 cup 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 and 2 medium peeled, julienned carrots and cook, stirring occasionally, until softened, about 7 minutes.
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2
Add 4 cloves minced garlic cloves and 2 tbsp tomato paste and cook 2 minutes, stirring constantly.
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3
Add 4 peeled, julienned medium beets and stir to coat with the tomato mixture. Cook 3 minutes.
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4
Pour in 8 cups vegetable broth and bring to a boil. Add 1 lb 3/4-inch cubes Yukon Gold potatoes and season with 1.5 tsp salt and 1/2 tsp freshly ground black pepper.
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5
Reduce heat to medium-low and simmer for 15 minutes.
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6
Add 4 cups thinly shredded green cabbage and continue simmering for 15-20 minutes until both the potatoes and cabbage are tender.
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7
Stir in 2 tbsp red wine vinegar and 1 tsp granulated sugar. Taste and adjust seasoning — the soup should be tangy, earthy, and slightly sweet.
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8
Ladle into bowls and top each serving with a generous dollop of 1/2 cup sour cream and a sprinkle of 1/4 cup chopped fresh dill.