About the Dish:
Borscht is a traditional Eastern European soup that is known for its vibrant red color and rich flavors. Originating in Ukraine, this soup has become popular in many countries and is often considered a comfort food. Borscht is typically made with beets, which give it its distinctive color, along with other vegetables such as cabbage, carrots, and potatoes. It is often served with a dollop of sour cream on top, which helps to balance the flavors and adds a creamy texture to the soup. The combination of the earthy beets, the sweetness of the carrots, and the tanginess of the cabbage creates a harmonious blend of flavors that is both satisfying and nourishing.
|Vegetable broth||4 cups|
|Tomato paste||2 tablespoons|
|Fresh dill||1/4 cup|
- Step 1: Start by preparing the vegetables. Peel and grate the beets, finely chop the cabbage, carrots, and onion, and dice the potatoes. Mince the garlic cloves and set aside.
- Step 2: Heat some oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until they become fragrant and slightly golden.
- Step 3: Add the grated beets and chopped cabbage to the pot and stir well. Cook for about 5 minutes, until the vegetables start to soften.
- Step 4: Stir in the diced potatoes, grated carrots, tomato paste, and vegetable broth. Add the bay leaves and season with salt and pepper to taste.
- Step 5: Bring the soup to a boil and then reduce the heat to low. Cover the pot and let the soup simmer for about 30 minutes, or until all the vegetables are tender.
- Step 6: While the soup is simmering, prepare the garnishes. Finely chop the fresh dill and set aside.
- Step 7: Once the vegetables are tender, remove the pot from the heat. Stir in the vinegar and sugar, adjusting the amounts to taste.
- Step 8: Serve the borscht hot, garnished with a dollop of sour cream and a sprinkle of fresh dill. Enjoy!