Borsht
Borscht is a hearty beet soup that originates from Eastern Europe, known for its vibrant color and unique flavors. This comforting dish can be enjoyed hot or cold and is often served with a dollop of sour cream and fresh herbs.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Grater
- 1 Ladle
- 1 Measuring cups and spoons
- 6 Serving bowls
Ingredients
- 3 medium beets About 500 grams.
- 1 medium onion, chopped
- 1 medium carrot, grated
- 1 medium potato, diced
- 1/2 small head cabbage, thinly sliced
- 2 tablespoons vegetable oil
- 4 cups vegetable or beef broth
- 2 tablespoons tomato paste
- 1 tablespoon vinegar Apple cider or white.
- 1 teaspoon sugar
- to taste salt and pepper
- for garnish fresh dill
- for serving sour cream
Instructions
- Begin by peeling and grating the beets, then set them aside. Feel free to wear gloves to avoid staining your hands.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the grated carrot and continue to sauté for another 3-4 minutes.
- Add the diced potatoes, sliced cabbage, and grated beets to the pot. Mix well and cook for an additional 5 minutes, stirring occasionally.
- Pour in the broth, add the tomato paste, vinegar, and sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the beets and vegetables are tender.
- Season the borscht with salt and pepper to taste. Adjust the vinegar and sugar as needed to balance the flavors.
- Remove the pot from heat and let it sit for a few minutes to cool slightly.
- Serve the borscht hot, garnished with fresh dill and a dollop of sour cream in each bowl.
Notes
You can add a protein, like beans or meat, to make the borscht more filling.
Leftover borscht can be stored in the refrigerator for up to 3 days or frozen for later use.
This recipe can easily be adapted for a vegan version by using vegetable broth and omitting the sour cream.