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)

Directions:

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