About the Dish:
Borscht is a traditional Ukrainian beet soup that is also popular in many Eastern European countries. It is known for its vibrant red color and rich flavor. This hearty and nutritious soup is made with a variety of vegetables, including beets, cabbage, carrots, potatoes, and onions. Borscht is often served with a dollop of sour cream and a sprinkle of fresh dill, which adds a tangy and herbal contrast to the sweetness of the beets. This dish is a great source of vitamins and minerals, and is especially rich in antioxidants.
|Cabbage||1 small head|
|Tomato Paste||2 tablespoons|
|Vegetable broth||4 cups|
|Black pepper||To taste|
|Sour cream and fresh dill for serving||–|
- Step 1: Peel and grate the beets. Finely shred the cabbage. Grate the carrots. Peel and dice the potatoes. Finely chop the onion and garlic.
- Step 2: Heat some oil in a large pot over medium heat. Add the onions and garlic and sauté until fragrant and translucent.
- Step 3: Add the grated beets and tomato paste to the pot and cook for about 5 minutes, stirring occasionally.
- Step 4: Add the cabbage, carrots, potatoes, vegetable broth, bay leaves, vinegar, sugar, salt, and black pepper to the pot. Bring to a boil and then reduce heat to low. Cover and simmer for about 30-40 minutes, or until the vegetables are tender.
- Step 5: Remove the bay leaves and adjust the seasoning if necessary. Serve hot with a dollop of sour cream and a sprinkle of fresh dill.