Rustic Red Beet Borscht
Rich, earthy, and deeply nourishing, this Rustic Red Beet Borscht is a hearty blend of fresh beets, cabbage, and potatoes, balanced with a touch of tangy vinegar and fragrant dill. Serve it hot with a dollop of sour cream for a comforting, traditional meal.
Ingredients
4 medium red beets, peeled and grated
1 large carrot, peeled and grated
1 medium onion, finely chopped
3 medium potatoes, peeled and diced
3 cups shredded cabbage
2 cloves garlic, minced
1/2 cup diced tomatoes
1 tbsp white vinegar or lemon juice
6 cups vegetable or beef broth
1 tbsp olive oil or butter
1 bay leaf
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp sugar (optional, to balance flavours)
2 tbsp fresh dill, chopped
½ cup sour cream (for serving)
Directions
Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft (about 3-4 minutes). Stir in the garlic and sauté for another 30 seconds.
Cook the beets & carrots: Add the grated beets and carrots to the pot. Stir in the tomatoes and cook for about 5 minutes, allowing the flavours to develop.
Simmer the soup: Pour in the broth, add the bay leaf, and bring to a gentle boil. Add the diced potatoes and cabbage. Cover and simmer for 20-25 minutes, or until the vegetables are tender.
Balance the flavours: Stir in the vinegar or lemon juice, sugar (if using), salt, and black pepper. Taste and adjust seasoning as needed. Simmer for another 5 minutes.
Finish & serve: Remove from heat and stir in fresh dill. Let the soup sit for a few minutes to allow the flavours to meld. Serve hot with a dollop of sour cream and extra dill on top.