Sign In

Home | Dishbook

Borscht

By Cathy Colander

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
Cook:
60
Total:
80
Servings:
6 servings

Ingredients

  1. 2 tbsp oil
  2. 1 cup onion, chopped
  3. 2 clove garlic, minced
  4. 2 cup beets, peeled and diced
  5. 1 cup carrots, diced
  6. 6 cup vegetable broth
  7. 2 tbsp tomato paste
  8. 2 cup cabbage, thinly sliced
  9. 2 cup potatoes, diced
  10. 2 tbsp vinegar
  11. 1 tsp sugar
  12. 1 tsp salt
  13. 0.3 tsp black pepper
  14. 0.5 cup sour cream
  15. 0.3 cup 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.