About the Dish:
Borscht is a traditional Eastern European soup that is known for its vibrant red color and rich flavors. It is made with beetroots as the main ingredient, which gives the soup its signature color. Borscht is typically served hot and can be enjoyed as a starter or as a main course with a side of bread or sour cream.
The soup is packed full of nutrients and is a great source of vitamins and minerals. Beetroots are rich in antioxidants and have anti-inflammatory properties. They are also known to improve digestion and promote heart health. Borscht is also made with other vegetables like cabbage, carrots, and onions, which add to its nutritional value.
Borscht is a versatile dish and can be customized according to individual preferences. Some variations of borscht include adding meat, such as beef or pork, for added protein and richness. Vegetarian or vegan versions can be made by omitting the meat and using vegetable broth instead.
|Cabbage||1 small head|
|Vegetable or meat broth||4 cups|
|Black pepper||to taste|
|Sour cream||for serving|
- Step 1: Peel and grate the beetroots, cabbage, carrots, and onion. Mince the garlic cloves.
- Step 2: In a large pot, heat some oil over medium heat. Add the minced garlic and grated onion, and sauté until fragrant.
- Step 3: Add the grated beetroots, cabbage, and carrots to the pot. Stir well to combine. Cook for about 5 minutes, until the vegetables start to soften.
- Step 4: Pour in the vegetable or meat broth and bring the soup to a boil. Reduce the heat to low and let the soup simmer for about 30 minutes, until the vegetables are fully cooked and tender.
- Step 5: Season the soup with vinegar, salt, and black pepper. Adjust the seasonings according to your taste preferences.
- Step 6: Remove the pot from heat and let the soup cool slightly. Serve hot with a dollop of sour cream on top.