Homemade Classic Borscht Recipe
A vibrant and hearty soup with rich flavors from beets, perfect for cozy dinners or special occasions.
Equipment
- Large Pot
- Cutting Board
- Knife
- Spoon
Ingredients
Vegetables
- 4 cups Beets, peeled and grated or diced
- 1 medium head Cabbage, shredded
- 2 medium Carrots, diced or grated
- 1 large Onion, chopped finely
- 3 cloves Garlic, minced
Liquid
- 6 cups Vegetable broth Opt for low-sodium broth
- 2 tablespoons Tomato paste
- 1 tablespoon Apple cider vinegar or lemon juice
Garnish
- 1 handful Fresh dill, chopped
- to taste Sour cream, for serving Optional garnish
Instructions
- Prepare your ingredients: wash and peel the beets, then grate or dice them. Chop the cabbage, dice the carrots, finely chop the onion, and mince the garlic.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and sauté for an additional minute.
- Incorporate the diced carrots and shredded cabbage, cooking for another 5-7 minutes until softened.
- Add the grated beets and stir to combine.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 30 minutes.
- Stir in the tomato paste and apple cider vinegar, mixing well.
- Continue simmering for another 10-15 minutes until the vegetables are tender.
- Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and let cool slightly before serving.
- Ladle into bowls and top with sour cream and fresh dill.
Notes
This soup can be served hot or chilled and is perfect for meal prep. Store leftovers in an airtight container for up to three days.