Borscht
Ingredients:
- 1 large beets, peeled and grated
- 1 large onion, chopped
- 2 large carrots, grated
- 2 large potatoes, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 head green cabbage, chopped
- 1/2 cup chopped fresh dill
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- Sour cream, for serving (optional)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and carrots and cook for 5 minutes, until the vegetables are soft.
- Add the grated beets, diced potatoes, vegetable broth, diced tomatoes, chopped cabbage, dill, red wine vinegar, salt, and pepper to the pot. Stir to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes, until the vegetables are tender.
- Serve the soup hot, topped with a dollop of sour cream, if desired.
This bright and flavorful soup is a staple of Eastern European cuisine, and it's easy to see why. The combination of tender beets, carrots, and potatoes in a rich, flavorful broth is a perfect way to warm up on a cold day. Whether you're a fan of traditional borscht or are trying it for the first time, this recipe is sure to be a hit. Try it topped with a dollop of sour cream for an extra-creamy finish.
