Beet borscht is a classic Eastern European soup that’s both vibrant and flavorful! It’s known for its deep red color, which comes from the beets, and it’s often enjoyed hot or cold. Here’s a basic recipe to get you started:
Ingredients:
- Beets: 3 medium, peeled and grated or shredded
- Cabbage: 1 small head, shredded
- Carrot: 1 large, peeled and grated
- Potatoes: 2 medium, peeled and diced
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Tomato paste: 2 tablespoons
- Vegetable or beef broth: 6 cups
- Bay leaf: 1
- Dill: 2 tablespoons fresh, chopped (or 1 tablespoon dried)
- Vinegar: 2 tablespoons (white or apple cider)
- Sugar: 1 tablespoon (optional, to balance acidity)
- Salt and pepper: to taste
- Olive oil: 2 tablespoons
- Sour cream: for serving
- Fresh parsley or dill: for garnish
Instructions:
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Prepare the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent.
- Stir in the garlic, grated beets, carrots, and tomato paste. Cook for a few minutes until the vegetables start to soften.
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Add Broth and Vegetables:
- Pour in the broth and add the diced potatoes and bay leaf.
- Bring to a boil, then reduce heat and let it simmer for about 15 minutes.
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Add Cabbage and Seasonings:
- Add the shredded cabbage, vinegar, and dill.
- Simmer for another 10-15 minutes until the cabbage is tender.
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Adjust Seasonings:
- Taste and adjust seasoning with salt, pepper, and sugar if needed.
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Serve:
- Ladle the borscht into bowls and serve hot or cold with a dollop of sour cream and a sprinkle of fresh parsley or dill.
Enjoy your beet borscht with a slice of rye bread for a classic touch!
