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    By Cathy Colander

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    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 min
    Cook:
    60 min
    Total:
    80 min
    Yield:
    6 servings

    Ingredients

    • 2 tbsp oil
    • 1 cup onion, chopped
    • 2 clove garlic, minced
    • 2 cup beets, peeled and diced
    • 1 cup carrots, diced
    • 6 cup vegetable broth
    • 2 tbsp tomato paste
    • 2 cup cabbage, thinly sliced
    • 2 cup potatoes, diced
    • 2 tbsp vinegar
    • 1 tsp sugar
    • 1 tsp salt
    • 0.25 tsp black pepper
    • 0.50 cup sour cream
    • 0.25 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.