Classic Borscht
Classic borscht is a vibrant beet soup that balances earthy sweetness and tanginess, perfect for family gatherings.
Ingredients
Vegetables
- 4 medium beets, peeled and grated
- 1 medium onion, diced
- 1 medium carrot, grated
- 1 medium potato, diced
- 1/2 head cabbage, chopped
Flavorings
- 1 tablespoon tomato paste
- 8 cups vegetable broth
- 2 tablespoons vinegar (apple cider or white)
- Salt and pepper, to taste
Garnishes
- Fresh dill or parsley, for garnish
- Sour cream, optional for serving
Instructions
Preparation
- Begin by peeling and grating the beets, and dicing the onion and potato. Grate the carrot and chop the cabbage.
Cooking
- In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until it’s translucent, about 5 minutes.
- Stir the grated beets, grated carrot, and diced potato into the pot. Cook for an additional 5-7 minutes, allowing the flavors to meld.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes.
- Add the chopped cabbage and stir in the tomato paste, vinegar, salt, and pepper. Continue to simmer for another 10-15 minutes, or until all the vegetables are tender.
- Before serving, taste the borscht and adjust the seasoning if necessary. If you prefer a little more tang, add more vinegar.
Serving
- Ladle the borscht into bowls and garnish with fresh dill or parsley, adding a dollop of sour cream if desired.
Notes
Beet Preparation: Use gloves while peeling and grating beets to avoid staining your hands. Flavor Development: Let the borscht sit for a bit after cooking to enhance flavors. Ingredient Variations: Feel free to add other vegetables like bell peppers or tomatoes. If sour cream isn’t your thing, a drizzle of olive oil or Greek yogurt can offer a great alternative topping.