Traditional Borscht

Name: Traditional Borscht
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 lb beets (peeled and shredded); 2 tbsp butter; 1 large onion (chopped); 1 carrot (peeled and shredded); 4 cups beef broth; 2 cups water; 2 cups cabbage (shredded); 1 tbsp white vinegar; 1 tsp sugar; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup sour cream (optional); 2 tbsp fresh dill (chopped)

🕒 Prep: 15 min

🔥 Cook: 45 min

🍽 Serves: 6

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Borscht is a hearty, vibrant soup that’s a staple in many Eastern European kitchens. With its rich color and comforting flavors, it’s perfect for a cozy meal any time of year. This traditional recipe brings together earthy beets and a savory broth for a truly satisfying dish.

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Ingredients for Traditional Borscht

Beets: The star of the show, bringing a sweet earthiness and that iconic deep red color. Butter: Adds richness and helps sauté the vegetables for depth of flavor. Onion: Provides a savory base and enhances the overall taste. Carrot: Adds a touch of sweetness and complements the beets perfectly. Beef broth: Forms the hearty backbone of the soup, adding umami and richness. Water: Helps to balance the intensity of the broth. Cabbage: Adds texture and a subtle crunch. White vinegar: Introduces a bright, tangy contrast to the sweet vegetables. Sugar: Balances the acidity and enhances the natural sweetness of the beets. Salt and pepper: Essential seasonings to bring all the flavors together. Sour cream (optional): A classic topping for creaminess and a slight tang. Fresh dill: Adds a fresh, herbal note that lifts the whole dish.

Tips & Tricks

Wear gloves when handling beets to prevent staining your hands.
If fresh dill isn't available, use a small amount of dried dill.
Let the borscht sit overnight in the fridge; the flavors will deepen and improve.
For a vegetarian version, swap beef broth with vegetable broth.

Serving Suggestions

Borscht pairs wonderfully with a slice of crusty rye bread or a fresh baguette. If you’re looking for a heartier meal, serve it alongside a simple grilled cheese sandwich or a savory pastry. A light cucumber salad on the side can also complement the rich flavors of the soup.

Frequently Asked Questions

Can I freeze borscht?: Yes, borscht freezes well. Just let it cool completely, then store it in an airtight container for up to three months.
How can I make the soup thicker?: To thicken the soup, you can add a peeled and diced potato when you add the cabbage. The starch will naturally thicken the broth as it cooks.

Traditional Borscht Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once it's sizzling and aromatic, toss in your chopped onions. Sauté them until they turn translucent — about five minutes should do it. This creates a flavorful base for your soup.

Next, add your shredded beets and carrots to the pot. Stir them around, letting them mingle with the onions and absorb the butter. Cook this mixture for about five minutes, letting the vegetables soften and their flavors deepen.

Pour in the beef broth and water. Crank up the heat to bring everything to a boil. Once boiling, reduce the heat to a gentle simmer and add the shredded cabbage, white vinegar, sugar, salt, and pepper. Give it all a good stir, cover the pot, and let it simmer away for 30 minutes.

After half an hour, check your cabbage — it should be tender but still have a slight bite. The flavors will have come together beautifully. Serve your borscht hot, with a generous dollop of sour cream and a sprinkle of fresh dill on top if you like.

Why You'll Love This Recipe

Easy to prepare with just a few simple steps.
Packed with nutritious vegetables like beets, carrots, and cabbage.
The perfect balance of sweet and tangy flavors.
Customizable with optional toppings like sour cream and dill.
Great for meal prep, as it tastes even better the next day!

Ingredients

1 lb beets (peeled and shredded)

2 tbsp butter

1 large onion (chopped)

1 carrot (peeled and shredded)

4 cups beef broth

2 cups water

2 cups cabbage (shredded)

1 tbsp white vinegar

1 tsp sugar

1/2 tsp salt

1/4 tsp black pepper

1/2 cup sour cream (optional)

2 tbsp fresh dill (chopped)

Step-by-step Instructions

1. Melt butter in a large pot over medium heat.

2. Add chopped onions and sauté until translucent.

3. Stir in shredded beets and carrots, cooking for 5 minutes.

4. Pour in beef broth and water, bringing to a boil.

5. Reduce heat and add cabbage, vinegar, sugar, salt, and pepper.

6. Cover and simmer for 30 minutes, stirring occasionally.

7. Serve hot with a dollop of sour cream and a sprinkle of fresh dill.

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