Borscht (Russian Beet Soup)

Name: Borscht (Russian Beet Soup)
Yield: 6-8
Ingredients: 600g beef or pork broth (from bones with meat), or substitute with vegetable stock; 500g beets (fresh), peeled and julienned or grated; 200g white cabbage, shredded; 150g potatoes, diced; 1 carrot, julienned; 1 onion, finely chopped; 2 tbsp tomato paste; 2 cloves garlic, minced; 2 tbsp red wine vinegar or lemon juice (to preserve beet color); 2 bay leaves; 1 tsp black peppercorns; Salt to taste; ½ tsp sugar (pinch); 2 tbsp vegetable oil; For serving: sour cream (smetana), fresh dill

From: Russia

Servings: 6-8

Difficulty: Medium

Ingredients

600g beef or pork broth (from bones with meat), or substitute with vegetable stock
500g beets (fresh), peeled and julienned or grated
200g white cabbage, shredded
150g potatoes, diced
1 carrot, julienned
1 onion, finely chopped
2 tbsp tomato paste
2 cloves garlic, minced
2 tbsp red wine vinegar or lemon juice (to preserve beet color)
2 bay leaves
1 tsp black peppercorns
Salt to taste
½ tsp sugar (pinch)
2 tbsp vegetable oil
For serving: sour cream (smetana), fresh dill

Instructions

1. Make broth: Simmer beef or pork bones with bay leaf and peppercorns for 2-3 hours if making from scratch, or use prepared broth.
2. In a large pot, sauté onion and carrot in oil until softened, about 5 minutes.
3. Add tomato paste and cook 2-3 minutes, stirring.
4. Add grated beets and a splash of broth (about 250ml). Cook gently with the vinegar or lemon juice for about 10 minutes (this preserves the red color).
5. Pour in the remaining broth. Add potatoes and cabbage.
6. Bring to a boil, then reduce to a simmer.
7. Cook 30-40 minutes until all vegetables are tender.
8. Add garlic, bay leaves, peppercorns, salt, sugar. Simmer another 10 minutes.
9. Remove bay leaves.
10. Let the borscht rest 15-20 minutes before serving (flavor improves).
11. SERVE hot in bowls with a generous spoon of sour cream (smetana) swirled in, and fresh dill as garnish.
12. Traditionally served with rye bread.