Classic Borscht
A vibrant and hearty soup from Eastern Europe, primarily made with beets and a blend of fresh vegetables that creates a unique flavor balance of sweetness and acidity.
Ingredients
Vegetables
- 2 medium beets, peeled and grated Choose vibrant beets for optimal flavor
- 1 cup onion, chopped
- 1 cup carrot, grated
- 1 cup potato, peeled and diced
- 1/2 small head cabbage, shredded
Broth and Seasoning
- 4 cups vegetable or beef broth Homemade broth adds more flavor
- 2 tablespoons tomato paste
- 2 tablespoons vinegar Adjust based on sweetness of beets
- 1 tablespoon sugar
- Salt and pepper to taste
Garnish
- to taste Fresh dill for garnish
- to taste Sour cream for serving Enhances the soup's acidity
Instructions
Preparation
- Sauté chopped onion and grated carrot in a large pot over medium heat for about 5 minutes until soft and aromatic.
- Add grated beets to the pot and cook for another 5 minutes.
- Mix in diced potato, shredded cabbage, and chosen broth. Then blend in tomato paste, vinegar, sugar, salt, and pepper to taste.
Cooking
- Bring the mixture to a rolling boil.
- Reduce heat, cover, and let simmer for about 45 minutes until vegetables are tender.
Serving
- Taste and adjust the seasoning as needed before serving.
- Ladle the soup into bowls and garnish with fresh dill and a dollop of sour cream.
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Notes
Borscht often tastes even better the next day as the flavors meld. Serve it with crusty bread for a complete meal.