Description
A hearty and flavorful beet soup, rich in vibrant colors and deep earthy flavors, served with a dollop of sour cream and fresh herbs. This traditional dish is comforting, nourishing, and perfect for any season.
Ingredients
Scale
For the Soup:
- 3 medium beets (peeled and diced)
- 2 medium potatoes (peeled and diced)
- 1 large carrot (peeled and grated)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1/2 small cabbage (shredded)
- 1 tomato (chopped) or 2 tablespoons tomato paste
- 6 cups vegetable or beef broth
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 tablespoon vinegar (white or apple cider)
- 2 tablespoons vegetable oil
- 1/4 cup fresh dill (chopped)
For Serving:
- 1/2 cup sour cream
- Fresh parsley or dill (for garnish)
Instructions
-
Prepare the Broth:
- In a large pot, bring the broth to a boil.
- Add potatoes and bay leaf.
- Simmer for 10 minutes.
-
Sauté the Vegetables:
- In a pan, heat vegetable oil over medium heat.
- Sauté onions and carrots until soft.
- Add beets and cook for another 5 minutes.
- Stir in tomato paste and cook for 2 minutes.
-
Combine & Simmer:
- Transfer sautéed vegetables to the pot.
- Add cabbage, garlic, salt, pepper, sugar, and vinegar.
- Simmer for another 15-20 minutes until vegetables are tender.
-
Finish with Herbs:
- Stir in fresh dill and adjust seasoning if needed.
-
Serve & Garnish:
- Ladle hot borscht into bowls.
- Top with sour cream and fresh parsley or dill.
- Enjoy with crusty bread!
Notes
- For a meatier version, add beef or pork and simmer longer.
- Add a bay leaf and a pinch of paprika for extra depth of flavor.
- Tastes even better the next day as flavors develop!
