Borscht
Authentic borscht recipe with beets, cabbage, potatoes, and dill. Learn how to make traditional Ukrainian beet soup — healthy, flavorful, and easy to cook!
Ingredients
- 2 medium beets – peeled and grated or diced
- 1 large potato – peeled and cubed
- 1 medium carrot – grated
- 1 medium onion – finely chopped
- 1/4 small cabbage – shredded
- 2 cloves garlic – minced
- 1 tbsp tomato paste
- 1 tomato – chopped (optional)
- 6 cups (1.5 L) vegetable or beef broth
- 2 tbsp oil or butter
- 1 bay leaf
- Salt and black pepper to taste
Optional For Flavor:
- 1 tsp vinegar or lemon juice (to balance sweetness)
- 1 tsp sugar (optional, to enhance flavor)
- 1 tbsp fresh dill – chopped
For Serving:
- Sour cream or yogurt
- Extra chopped dill or parsley
Instructions
Prepare The Vegetables:
- Peel and grate the beets and carrots, chop the onions, cabbage, and potatoes.
Cook The Beets:
- In a large pot, heat oil or butter. Add the beets and sauté for 5–7 minutes.
- Add tomato paste, chopped tomato, vinegar, and a little broth (about ½ cup).
- Cover and simmer for 10 minutes until the beets are soft.
Add Remaining Vegetables:
- Add potatoes, carrots, onions, and bay leaf. Pour in the rest of the broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
Add Cabbage:
- Stir in shredded cabbage and cook another 10–15 minutes, until all vegetables are tender.
Season And Finish:
- Add garlic, salt, pepper, sugar (if using), and dill.
- Simmer for 5 more minutes, then remove from heat.
Serve:
- Ladle into bowls and top with a dollop of sour cream and a sprinkle of fresh herbs.
- Serve with rye bread or crusty rolls.