Borscht Recipe
Borscht is a traditional Eastern European soup that is particularly popular in Russia and Ukraine. It is made with beetroots as the main ingredient, giving it a distinctive deep red color. Borscht can be served hot or cold and often includes other vegetables such as cabbage, carrots, potatoes, and onions. It is typically seasoned with dill and sour cream, which are added before serving.
Borscht is a traditional Eastern European soup that is particularly popular in Russia and Ukraine. It is made with beetroots as the main ingredient, giving it a distinctive deep red color. Borscht can be served hot or cold and often includes other vegetables such as cabbage, carrots, potatoes, and onions. It is typically seasoned with dill and sour cream, which are added before serving.
- Ingredients:
| Ingredient | Quantity |
|---|---|
| Beetroots | 500g, peeled and grated |
| Onion | 1, chopped |
| Carrots | 2, peeled and chopped |
| Potatoes | 2, peeled and diced |
| Cabbage | 200g, shredded |
| Tomato paste | 2 tbsp |
| Bay leaf | 1 |
| Vegetable or beef broth | 4 cups |
| Apple cider vinegar | 2 tbsp |
| Sugar | 1 tsp |
| Salt | To taste |
| Pepper | To taste |
| Sour cream | For serving |
| Fresh dill | For garnish |
- Preparation:
- In a large pot, heat some oil over medium heat. Add the onion, carrots, and potatoes, and cook until softened.
- Stir in the grated beetroots and cabbage. Cook for another 5 minutes.
- Add the tomato paste, bay leaf, vegetable or beef broth, apple cider vinegar, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the vegetables are tender.
- Remove the bay leaf and season with additional salt and pepper if needed.
- Serve the borscht hot, topped with a dollop of sour cream and a sprinkle of fresh dill.