Classic Borscht
A vibrant and hearty Eastern European soup made primarily from beets, offering a perfect balance of sweet and tart flavors. Served warm with sour cream and fresh dill, it's a comforting dish for year-round enjoyment.
Ingredients
Vegetables
- 2 medium beets, peeled and grated Choose firm, fresh beets for best flavor.
- 1 medium onion, chopped
- 1 medium carrot, grated
- 1 medium potato, peeled and diced
- 1/2 small head cabbage, shredded
Broth and Seasoning
- 4 cups vegetable or beef broth Use beef broth for a richer flavor.
- 2 tablespoons tomato paste Adds depth to the flavor.
- 2 tablespoons vinegar (white or apple cider) Adjust the amount to taste.
- 1 tablespoon sugar Balances the acidity.
- to taste Salt and pepper Adjust according to your preference.
For Garnishing
- Fresh dill for garnish Sprinkle on top for added freshness.
- Sour cream for serving Enhances the richness of the soup.
Instructions
Preparation
- In a large pot, heat a drizzle of oil over medium heat.
- Add the chopped onion and grated carrot into the pot. Sauté for about 5 minutes until they soften and become aromatic.
- Introduce the grated beets into the pot. Stir well and let cook for another 5 minutes.
- Add the diced potato and shredded cabbage. Pour in the broth, ensuring everything is submerged.
- Add the tomato paste, vinegar, sugar, salt, and pepper. Stir to combine.
Cooking
- Bring the pot to a gentle boil, then lower the heat to let it simmer.
- Allow the soup to cook for about 45 minutes, or until all the vegetables are tender, stirring occasionally.
- Taste and adjust the seasoning as needed.
Serving
- Ladle the soup into bowls. Add a dollop of sour cream on top and sprinkle fresh dill for garnish.
- Serve with crusty bread or rye, and offer butter on the side.
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Notes
Borscht can be made ahead of time and often tastes better the next day. When storing, transfer to an airtight container and refrigerate for up to 5 days, or freeze for up to 3 months without garnishes.