Borscht – The Vibrant Eastern European Beet Soup
Borscht is a vibrant beet-based soup enriched with vegetables and often served with sour cream and dill. Loved for its deep flavor and striking color, this iconic dish embodies the warmth and heart of Eastern European cuisine, offering comfort and nourishment in every bowl.
Ingredients
- 2 medium beets, peeled and grated
- 1 large carrot, grated
- 1 large onion, finely chopped
- 2 medium potatoes, diced
- ½ small cabbage, shredded
- 4 cups beef or vegetable broth
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 2 tablespoons oil or butter
- Salt and black pepper to taste
Instructions
- Heat oil or butter in a large pot over medium heat.
- Add onions and carrots, cooking until soft.
- Stir in grated beets and tomato paste, then cook for 5–7 minutes to deepen color.
- Pour in broth, vinegar, sugar, salt, and pepper. Bring to a simmer.
- Add diced potatoes and cabbage. Simmer for 30–40 minutes until all vegetables are tender.
- Serve hot, garnished with a dollop of sour cream and sprinkled dill.
Notes
- Fresh beets give the soup its natural sweetness and vivid color.
- Add a splash of lemon juice or vinegar to preserve the red hue.
- Meat can be added for a richer version, but vegetarian borscht is equally flavorful.
- Borscht tastes even better the next day as flavors meld.
- Serve with rye bread or garlic rolls for a traditional touch.