BY KRISTEN GARRIDO
Borscht is a hearty, flavorful soup made from beets, popular in Eastern European cuisine. Known for its vibrant color and comforting taste, it’s nutritious and perfect for chilly days.
This guide will take you through each step of preparing traditional borscht, resulting in a delicious homemade soup.
To make borscht, you’ll need: beets, carrots, potatoes, cabbage, onions, garlic, beef or vegetable broth, tomato paste, vinegar, fresh dill, salt, pepper and sour cream for garnish.
Begin by peeling and grating the beets and carrots, then dicing the potatoes and onions.
In a large pot, add a bit of oil and sauté the grated beets over medium heat for a few minutes.
Add 1-2 tbsp of vinegar (to keep the color vibrant) and 1 tbsp of tomato paste, stirring well to coat the beets. Let cook for 5-7 minutes.
Add the chopped onions and carrots to the pot with the beets, sautéing until the onions are translucent.
Pour in your choice of broth then add diced potatoes. Bring the mixture to a boil and cook until the potatoes are tender, which should take about 10-15 minutes.
Once the potatoes are almost fully cooked, add the chopped cabbage and simmer for another 10 minutes.
Season the soup with salt, pepper and additional vinegar for a hint of tanginess. Taste and adjust as needed to balance flavors.
Serve borscht in bowls, adding a dollop of sour cream on top for a creamy contrast. Garnish with extra dill for a bright finish, and serve with crusty bread.
Enjoy your borscht hot, and savor each bite of this traditional, hearty soup.