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By Cathy Colander

    • Tags:
  • #comfort
  • #vegetarian
    • 0 Variations
    Prep: 20 min
    Cook: 60 min
    Total: 80 min
    Yield: 6 servings

    Borscht is a vibrant Ukranian beet soup enriched with sauteed vegetables and a touch of tang. The deep red broth is balanced with acidity from vinegar and sweetness from beets, finished with a creamy dollop of sour cream. Serve hot or chilled, garnished with fresh dill for a classic, comforting bowl.

    Ingredients

      2 tablespoon
    • oil
      • 1 cup
    • onion, chopped
      • 2 clove
    • garlic, minced
      • 2 cup
    • beets, peeled and diced
      • 1 cup
    • carrots, diced
      • 6 cup
    • vegetable broth
      • 2 tablespoon
    • tomato paste
      • 2 cup
    • cabbage, thinly sliced
      • 2 cup
    • potatoes, diced
      • 2 tablespoon
    • vinegar
      • 1 teaspoon
    • sugar
      • 1 teaspoon
    • salt
      • 0.25 teaspoon
    • black pepper
      • 0.50 cup
    • sour cream
      • 0.25 cup
    • dill, chopped

    Steps

    1. Heat oil in a pot over medium heat and saute onion and garlic until soft.
    2. Add beets and carrots; cook 5 minutes, stirring occasionally.
    3. Stir in broth and tomato paste and bring to a boil.
    4. Add cabbage and potatoes; reduce heat and simmer until vegetables are tender, about 30 minutes.
    5. Stir in vinegar, sugar, salt, and pepper; adjust seasoning.
    6. Serve with sour cream and chopped dill garnish.