Borscht Recipe (Beet Soup)
A traditional Eastern European Borscht recipe featuring vibrant beets, cabbage, and potatoes in a tangy, flavorful broth.
Ingredients
- 3 medium beets, peeled and grated
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 carrots, grated
- 2 cloves garlic, minced
- 1/2 small head cabbage, shredded
- 6 cups vegetable or beef broth
- 2 tbsp tomato paste
- 2 tbsp vinegar or lemon juice
- 1 tsp sugar
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp oil (for sautéing)
- 1/4 cups fresh dill, chopped (for garnish)
- Sour cream (for serving, optional)
Instructions
- Heat oil in a large pot over medium heat. Sauté onions, carrots, and garlic until softened.
- Add grated beets and tomato paste, stirring for 2-3 minutes.
- Pour in the broth and bring to a gentle simmer.
- Add diced potatoes, cabbage, vinegar or lemon juice, sugar, bay leaf, salt, and pepper.
- Simmer for 30-40 minutes, or until vegetables are tender.
- Remove the bay leaf, taste, and adjust seasoning as needed.
- Serve warm with a dollop of sour cream and fresh dill.
Notes
- For a deeper flavor, let the soup sit for a few hours before serving.
- Add cooked meat (such as beef or pork) for a heartier version.
- Can be stored in the fridge for up to 5 days.