Slavic Soup Borscht

While this soup is said to be of Ukrainian origin, it is also a popular and important dish among the Polish, Russians, Armenians, as well as other nations. This dish has several varieties, including vegan.

Ingredients:

  • Potatoes 🥔 (medium x2)
  • Beets (medium x3)
  • Cabbage (medium x 1/2)
  • Beef broth (optional – 1x jar)
  • Tomato paste (6 ounces)
  • Garlic 🧄 (x4 cloves – crushed)
  • Carrots 🥕 (medium x2)
  • Onion 🧅 (large x1)
  • Dill (1/4 cup)
  • Parsley 🌿 (1/4 cup)
  • Sour cream (1/2 cup)
  • Bay leaves (x2)
  • Peppercorns (x4)
  • Allspice
  • Salt & pepper 🧂to taste
  • Sugar (tsp x1)
  • White vinegar (x2 tbsp) (or sauerkraut)
  • Horseradish (1x tbsp)

Instructions:

  1. Clean, wash, and cut the vegetables for cooking.
  2. Cook the cabbage in the broth with bay leaves and peppercorns and bring to a boil. Continue cooking for 20 minutes after boiling.
  3. Chop the beets, carrots, potatoes, and onion.
  4. Sauté the onion 🧅 and carrots 🥕 in olive oil for 5 minutes, or until translucent.
  5. Add the beets and some more olive oil to the sautéed onions and carrots and cook for another 5 minutes.
  6. Add the tomato paste 🥫 to the sautéed vegetables.
  7. Transfer all the sautéed vegetables to a large pot, and add the potatoes 🥔, salt 🧂and all the spices.
  8. Prepare the seasonings: dill and garlic. 🧄
  9. Add the white vinegar or sauerkraut.
  10. Add the sugar, black pepper, and the garlic.
  11. Stir the pot and turn off the heat.
  12. Let it stand covered for 10 minutes.
  13. Pour the Borscht in soup bowls 🥣.
  14. Garnish with a tbsp of sour cream topped with horseradish, chopped parsley, and dill.🌿
  15. Serve hot and…

Enjoy!

Share on: