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Russian Borscht

A steaming bowl of vibrant red soup, rich with the earthy sweetness of beets and a hint of tangy sour cream.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: Russian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 medium beets peeled and grated
  • 1 large onion chopped
  • 2 medium carrots grated
  • 1 medium potato diced
  • 1/2 head of cabbage shredded
  • 2 tablespoons olive oil
  • 6 cups vegetable or beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon vinegar apple cider or white
  • Salt and pepper to taste
  • Sour cream for serving
  • Dill fresh or dried, for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Grater or food processor
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onions and sauté until they are translucent.
  3. Stir in the grated beets and carrots, and cook for about 5 minutes.
  4. Add the tomato paste and mix well.
  5. Slowly pour in the broth, scraping the bottom of the pot.
  6. Add the diced potatoes and shredded cabbage.
  7. Bring the soup to a boil, then reduce heat and let it simmer for about 30 minutes until the vegetables are tender.
  8. In the last 5 minutes, stir in the vinegar, salt, and pepper.
  9. Serve hot, topped with sour cream and garnished with dill.

Notes

For an extra layer of flavor, let the borscht sit for a few hours or overnight in the fridge before serving.