Here's a classic recipe for borscht:
Ingredients:
- Beets: 2 medium, peeled and grated
- Cabbage: 2 cups, shredded
- Potatoes: 2 medium, diced
- Carrot: 1 medium, grated
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Vegetable or beef broth: 6 cups
- Tomato paste: 2 tablespoons
- Vegetable oil: 2 tablespoons
- Vinegar: 1 tablespoon (optional)
- Salt and pepper: to taste
- Fresh dill and parsley: for garnish
- Sour cream: for serving
Instructions:
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Prepare the vegetables: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and grated carrot. Sauté until soft, about 5 minutes.
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Add beets and tomato paste: Stir in the grated beets and tomato paste. Cook for another 5 minutes, stirring occasionally.
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Add broth and other vegetables: Pour in the broth and add the diced potatoes and shredded cabbage. Bring to a boil.
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Simmer: Reduce the heat and let the soup simmer for about 30 minutes, or until the vegetables are tender.
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Season: Stir in minced garlic, vinegar (if using), salt, and pepper. Taste and adjust seasoning as needed.
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Serve: Ladle the borscht into bowls and garnish with fresh dill and parsley. Add a dollop of sour cream on top.
Enjoy your delicious borscht!
