Borscht
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.
- Prep: 20 min
- Cook:60 min
- Total: 80 min
- Yield:6
Ingredients
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2 tablespoon
dill, chopped
-
1 cup
dill, chopped
-
2 clove
dill, chopped
-
2 cup
dill, chopped
-
1 cup
dill, chopped
-
6 cup
dill, chopped
-
2 tablespoon
dill, chopped
-
2 cup
dill, chopped
-
2 cup
dill, chopped
-
2 tablespoon
dill, chopped
-
1 teaspoon
dill, chopped
-
1 teaspoon
dill, chopped
-
0.25 teaspoon
dill, chopped
-
0.50 cup
dill, chopped
-
0.25 cup
dill, chopped
Steps
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Heat oil in a pot over medium heat and saute onion and garlic until soft.
-
Add beets and carrots; cook 5 minutes, stirring occasionally.
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Stir in broth and tomato paste and bring to a boil.
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Add cabbage and potatoes; reduce heat and simmer until vegetables are tender, about 30 minutes.
-
Stir in vinegar, sugar, salt, and pepper; adjust seasoning.
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Serve with sour cream and chopped dill garnish.