Aprile's Kitchen

Borscht is a traditional Eastern European soup that is known for its vibrant red color and rich flavor, primarily derived from beets. This hearty soup can be served hot or cold and is often garnished with sour cream and fresh dill.

Ingredients:

• 2 medium beets, peeled and grated or finely chopped
• 1 medium onion, chopped
• 1 medium carrot, grated
• 1 medium potato, diced
• 1/2 head of cabbage, shredded
• 2 cloves garlic, minced
• 6 cups vegetable or beef broth (find my broth recipes HERE and HERE)
• 2 tablespoons tomato paste
• 1 tablespoon olive oil or butter
• 1 tablespoon vinegar (apple cider or white)
• 1 teaspoon sugar (optional)
• Salt and pepper, to taste
• Fresh dill, for garnish
• – Sour cream, for serving

Optional Add-ins:

• 1 bell pepper, chopped
• 1-2 bay leaves
• 1 teaspoon dried thyme or dill
• Cooked sausage, diced

Instructions:

1. Prepare the Vegetables: Begin by peeling and grating the beets, and chop the onion, carrot, potato, and cabbage. If using bell pepper, chop it as well.
2. Sauté the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add the grated carrot and bell pepper (if using) and sauté for another 3-4 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
3. Add Beets and Tomato Paste: Add the grated beets to the pot, along with the tomato paste. Cook for about 5 minutes, stirring occasionally.
4. Combine Broth and Remaining Vegetables: Pour in the vegetable or beef broth. Add the diced potato, shredded cabbage, and any optional herbs (bay leaves, thyme, or dill). Bring the mixture to a boil.
5. Season the Soup: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the vegetables are tender.
6. Adjust Flavor: Stir in the vinegar and season with salt and pepper to taste. Simmer for an additional 5 minutes.
7. Serve: Remove the pot from heat, and if you added bay leaves, remove them. Ladle the borscht into bowls, and garnish with a dollop of sour cream and a sprinkle of fresh dill.
8. Enjoy: Borscht can be served hot or chilled. It pairs wonderfully with a slice of crusty bread or rye bread.

Tips:

• Borscht tastes even better the next day, as the flavors have more time to meld.
• For a vegetarian version, stick with vegetable broth and skip any meat add-ins.