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Borscht Classic
1 h 30 min · Medium · 4 servings
A hearty and tangy beetroot soup offering a comforting taste of Eastern Europe with a modern twist.
Ingredients
4 medium beets, peeled and grated→1 large onion, chopped→2 carrots, diced→2 potatoes, diced→1 small savoy cabbage, shredded→3 tablespoons vegetable oil→8 cups beef or vegetable broth→2 tomatoes, chopped→2 garlic cloves, minced→1 tablespoon vinegar (apple cider or white)→Salt and black pepper to taste→Sour cream for serving (optional)→Fresh dill for garnish→Tap an ingredient to explore it
Method
1
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic; sauté until translucent.
2
Add the grated beets, diced carrots, and potatoes; cook for about 5 minutes.
3
Pour in the broth and bring to a boil. Reduce the heat to simmer and cook until vegetables are tender, about 30 minutes.
4
Add the chopped tomatoes, shredded cabbage, vinegar, salt, and black pepper. Stir well and cook for another 10-15 minutes.
5
Adjust seasoning if needed. Serve hot, garnished with a dollop of sour cream and fresh dill.
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