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Borschtsch

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A classic Eastern European beet soup, Borschtsch is known for its vibrant color and hearty flavor.

Ingredients

Scale
  • 2 medium beets, peeled and grated
  • 1 large onion, chopped
  • 2 large carrots, grated
  • 1 medium potato, diced
  • 1 small head of cabbage, shredded
  • 3 tablespoons vegetable oil
  • 5 cups vegetable or beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Fresh dill for garnish

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until translucent.
  2. Add the grated beets, carrots, and potato. Cook for about 10 minutes, stirring occasionally.
  3. Stir in the tomato paste, vinegar, and minced garlic, cooking for another 2 minutes.
  4. Add the broth and bring to a boil. Then reduce heat and simmer for 30 minutes.
  5. Add the shredded cabbage, sugar, salt, and pepper. Cook for an additional 15-20 minutes until the cabbage is tender.
  6. Remove from heat and let it sit for a few minutes before serving.
  7. Garnish with fresh dill before serving.

Notes

  • This soup can be made a day in advance as its flavor improves the next day.
  • For a creamier version, add a dollop of sour cream when serving.

Nutrition

Find it online: https://kochideenwelt.de/borschtsch/