Borscht
A vibrant, earthy Eastern European beet soup with swappable vegetables and proteins, warming and deeply satisfying in every variation.
Ingredients
Method
Peel beets and cut into thin sticks or small cubes. Dice the onion, mince the garlic, julienne the carrot, chop the cabbage, and dice the celery.
Heat olive oil in a large pot over medium heat. Add diced onion and celery; sauté for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
Add tomato paste and stir to coat the vegetables for 1 minute. Pour in the vegetable broth and bring to a simmer.
Add the beets, carrot, and cabbage. Drop in the bay leaves. Simmer uncovered for 25–30 minutes, until beets and vegetables are tender.
Stir in the red wine vinegar, sugar, paprika, salt, and black pepper. Taste and adjust seasoning; simmer for 2–3 minutes more.
Ladle soup into bowls. Top each serving with a dollop of sour cream or yogurt and a pinch of fresh dill or parsley. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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