Borscht

Course Soup

Keyword Bay Leaf, Bay Leaves, Beef Broth, Beets, Broth, Cabbage, Carrot, Carrots, Dill, Oil, Olive Oil, Onion, Onions, Parsley, Potato, Potatoes, Sour Cream, Tomato Paste, Vegetable Broth, Vinegar, White Distilled Vinegar, Yogurt

Dietary Need Gluten Free, Vegetarian

Cooking Method Stovetop

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings

Calories 190kcal

Author Recipe from: Olena Osipov

Equipment

Stovetop
Large Pot with Lid
Large Skillet

Ingredients

12 cups Broth Beef or vegetable; low sodium
5 cups Cabbage Green or red; thinly sliced
1 Onion Large, chopped
3 Carrots Medium, chopped
2 Tablespoons Olive Oil
3 Beets Large, cut into matchsticks
4 Potatoes Large, peeled and cubed
1 can Tomato Paste 6 ounces
2 teaspoons Salt
3 Bay Leaves
1 Tablespoon White Vinegar
3 cloves Garlic Grated
Ground Black Pepper To taste
¼ cup Dill Or parsley, finely chopped
Sour Cream Or yogurt, for serving

Instructions

In a large pot, add broth and bay leaves, and bring to a boil. In the meanwhile, wash, peel, and cut vegetables.
Once the broth is boiling, add cabbage, cover, and bring to a boil. Then reduce heat to low and cook for 20 minutes.
In the meantime, preheat a large skillet on medium heat and swirl 1 Tablespoon of oil to coat. Add onion and carrots and saute for 5 minutes, stirring occasionally.
Add beets, remaining 1 Tablespoon of oil, and cook for another 3-4 minutes.
Transfer sauteed veggies to a pot along with potatoes, tomato paste, and salt. Cover, bring to a boil, and cook on low heat for 20 minutes.
Turn off the heat. Add vinegar, sugar, garlic, and pepper. Stir and let borscht sit for 10 minutes to allow flavors to marinate. Add dill (or parsley), stir, and adjust any seasonings to taste.
Serve hot with a dollop of sour cream (or yogurt), and bread on the side.

Nutrition