Borsch is a hearty, deeply flavored sour soup and a staple across Eastern Europe. Its signature deep red color comes from beets, and it is rich with vegetables and sometimes meat, often served with a dollop of sour cream.
Ingredients
| Component | Quantity | Notes |
| Beef or Vegetable Broth | 8 cups | |
| Beets | 3 medium | Peeled and shredded or chopped. |
| Cabbage | 1/2 small head | Shredded. |
| Potatoes | 3 medium | Peeled and cubed. |
| Carrots | 2 medium | Shredded. |
| Yellow Onion | 1 medium | Chopped. |
| Tomato Paste | 3 tbsp | |
| Vinegar (White or Apple Cider) | 2 tbsp | Crucial for keeping the beet color vibrant. |
| Bay Leaves | 2 | |
| Olive Oil or Butter | 2 tbsp | |
| Sour Cream and Dill | For serving. | Essential garnishes. |
Instructions
- Sauté Aromatics: Heat the oil/butter in a large pot. Sauté the chopped onion and shredded carrots for 5 minutes. Stir in the tomato paste and cook for 1 minute.
- Cook Beets: Add the shredded beets and 1 tablespoon of vinegar to the pot. Stir well and cook for 5-10 minutes. The vinegar helps preserve the beets’ color and flavor.
- Simmer Soup: Add the broth, cubed potatoes, and bay leaves. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are almost tender.
- Finish Vegetables: Add the shredded cabbage and the remaining 1 tablespoon of vinegar. Continue to simmer for another 10-15 minutes, or until all vegetables are tender. Season with salt and pepper.
- Serve: Remove the bay leaves. Serve the Borsch piping hot, topped with a generous spoonful of sour cream and a sprinkle of fresh dill.
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