Ukrainian borscht
Borscht is a vibrant beet soup that embodies the heart of Ukrainian cuisine. Its deep red color, enriched with a mix of vegetables and often served with a dollop of sour cream, brings warmth and comfort to any meal.
Ukrainian · 50 min · 6 servings · Halyna Marchenko
Ingredients
- 300 g beetroot, peeled and grated
- 200 g cabbage, shredded
- 200 g potatoes, diced
- 1 carrot, grated
- 1 onion, diced
- 2 tbsp tomato paste
- 1.5 L vegetable broth
- 2 cloves garlic, minced
- 1 bay leaf
- to taste salt
- to taste pepper
- to taste dill, chopped, for garnish
- to taste sour cream, for serving
Method
- In a large pot, heat a bit of oil over medium heat and sauté the diced onion until translucent.
- Add the grated carrot and cook for another 3-4 minutes, stirring occasionally.
- Stir in the tomato paste and cook for 1 minute, then add the grated beetroot and mix well.
- Pour in the vegetable broth and add the diced potatoes and bay leaf. Bring to a boil.
- Reduce heat and simmer for about 15 minutes, then add the shredded cabbage and minced garlic.
- Continue to simmer for another 10-15 minutes until all vegetables are tender.
- Season with salt and pepper to taste, and remove the bay leaf before serving.
- Ladle the borscht into bowls, garnish with chopped dill, and serve with a dollop of sour cream.