Borscht is a vibrant and hearty beet soup, traditionally enjoyed in Ukraine and Russia. Packed with earthy flavors, tender vegetables, and a deep red color, this warming dish is best served with sour cream and fresh dill.
Ingredients:
✅ 3 medium beets (peeled and grated or finely chopped)
✅ 1 large potato (peeled and diced)
✅ 1 carrot (peeled and grated)
✅ ½ head of cabbage (thinly shredded)
✅ 1 onion (finely chopped)
✅ 2 cloves garlic (minced)
✅ 1 tomato (grated or 2 tablespoons tomato paste)
✅ 1 liter vegetable or beef broth (adjust for consistency)
✅ 2 tablespoons vinegar (red wine or apple cider, for balance)
✅ 1 teaspoon sugar (optional, for subtle sweetness)
✅ 2 tablespoons vegetable oil
✅ 1 teaspoon salt (adjust to taste)
✅ ½ teaspoon black pepper
✅ 1 bay leaf
✅ 1 teaspoon fresh dill (plus more for garnish)
✅ ½ cup sour cream (for serving, optional but traditional)
Instructions:
Step 1: Prepare the Vegetables
1️⃣ Grate or finely chop the beets and carrot.
2️⃣ Dice the potato and finely shred the cabbage.
Step 2: Sauté the Aromatics
3️⃣ Heat vegetable oil in a large pot over medium heat.
4️⃣ Add the onion and garlic, sautéing until softened (about 3 minutes).
5️⃣ Stir in the grated beets and carrots, followed by the tomato or tomato paste.
6️⃣ Cook for 5 minutes, stirring occasionally.
Step 3: Simmer the Soup
7️⃣ Pour in the broth, then add the potatoes, cabbage, bay leaf, salt, and pepper.
8️⃣ Bring to a boil, then reduce heat and let simmer for 20-25 minutes, until all vegetables are tender.
Step 4: Add the Final Touches
9️⃣ Stir in the vinegar, sugar, and fresh dill. Let it cook for 5 more minutes.
🔟 Remove the bay leaf and adjust seasoning if needed.
Step 5: Serve & Enjoy!
🌿 Ladle the hot borscht into bowls and top with a dollop of sour cream and extra dill. Serve with dark rye bread or garlic pampushky for an authentic experience! 🇺🇦🥣