Borscht

• By Cathy Colander

• Tags:
• #comfort
• #vegetarian

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 tbsps oil
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 2 cups beets, peeled and diced
• 1 cup carrots, diced
• 6 cups vegetable broth
• 2 tbsps tomato paste
• 2 cups cabbage, thinly sliced
• 2 cups potatoes, diced
• 2 tbsps vinegar
• 1 tsp sugar
• 1 tsp salt
• 0.25 tsps black pepper
• 0.50 cups sour cream
• 0.25 cups 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.