Borscht

By Cathy Colander

Tags:

#comfort

#vegetarian

Borscht is a vibrant Ukranian beet soup enriched with sauteed vegetables and a touch of tang. The deep red broth is balanced with acidity from vinegar and sweetness from beets, finished with a creamy dollop of sour cream. Serve hot or chilled, garnished with fresh dill for a classic, comforting bowl.

Ingredients

2 tbsp oil

1 cup onion, chopped

2 clove garlic, minced

2 cup beets, peeled and diced

1 cup carrots, diced

6 cup vegetable broth

2 tbsp tomato paste

2 cup cabbage, thinly sliced

2 cup potatoes, diced

2 tbsp vinegar

1 tsp sugar

1 tsp salt

0.25 tsp black pepper

0.50 cup sour cream

0.25 cup dill, chopped

Steps

1. Heat oil in a pot over medium heat and saute onion and garlic until soft.
2. Add beets and carrots; cook 5 minutes, stirring occasionally.
3. Stir in broth and tomato paste and bring to a boil.
4. Add cabbage and potatoes; reduce heat and simmer until vegetables are tender, about 30 minutes.
5. Stir in vinegar, sugar, salt, and pepper; adjust seasoning.
6. Serve with sour cream and chopped dill garnish.