A classic Ukrainian borscht recipe, this hearty beet soup is loaded with vibrant flavors and is perfect for both cold and warm seasons. Rich in nutrients and vibrant in color, it captures the essence of Eastern European cuisine.
Originating from Ukraine, borscht has been a staple in Eastern European kitchens for centuries, known for its deep red color and deliciously tangy flavor.
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)
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.
Store leftover borscht in an airtight container in the refrigerator for up to 5 days.
Reheat on the stove over medium heat, stirring occasionally until warmed through.
Share
