Russian Borscht
Ukraine and Russia's iconic ruby-red beet soup, served hot with a generous dollop of sour cream and fresh dill.
Ingredients
- 3 large beets, peeled and grated
- 1 onion, diced
- 2 carrots, grated
- 2 potatoes, cubed
- 1/2 head cabbage, shredded
- 1 lb beef chuck (optional)
- 2 tbsp tomato paste
- 1 tbsp vinegar
- 8 cups beef or vegetable broth
- 2 cloves garlic
- Sour cream and fresh dill for serving
Instructions
-
1
If using beef, simmer in broth for 1 hour until tender. Remove and shred.
-
2
In a separate pan, sauté onion, carrots, and grated beets in oil for 10 minutes. Add tomato paste and vinegar, cook 2 minutes.
-
3
Add the sautéed vegetables to the broth. Add potatoes and cabbage. Simmer 20 minutes.
-
4
Return shredded beef. Add minced garlic. Adjust salt and pepper.
-
5
Let rest 10 minutes before serving. Top each bowl with sour cream and fresh dill.
