Borscht is a nourishing and flavorful soup originating from Eastern European cuisine, primarily associated with Ukrainian and Russian cultures. It is known for its deep red color, derived from the use of beets as one of its key ingredients. The traditional recipe usually calls for other fresh vegetables like cabbage, carrots, potatoes, onions, garlic, celery, and tomatoes to create a complex yet refreshing taste profile. Borscht is further enriched with beef broth or vegetable stock. A dash of vinegar and lemon juice adds acidity, while seasonings such as bay leaves, parsley, and dill provide herbal undertones.
To make this scrumptious soup, start by gathering the following ingredients:
- 2 large beets, peeled and cubed (about 6 cups)
- 1 medium head cabbage, cored and thinly sliced (about 4 cups)
- 2 carrots, peeled and chopped (about 1 cup)
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 celery stalk, sliced
- 1 tomato, seeded and chopped (or a can of crushed tomatoes)
- 2 bay leaves
- 8 cups beef broth or vegetable stock
- 3 tablespoons white wine vinegar (optional)
- 1 teaspoon freshly squeezed lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Dill (fresh or dried), for serving
- Sour cream (for serving; optional)
Cooking Instructions:
- Preheat a large pot over medium heat. Add some olive oil and sauté the onions, garlic, and celery until softened.
- Stir in carrots and cook for 3-5 minutes more.
- Add beets, cabbage, tomato, bay leaves, broth or stock, vinegar (optional), lemon juice, salt, pepper, and any additional spices or seasonings you may prefer to bring out the flavors. Stir well and let it come to a boil.
- Reduce heat to low, cover the pot, and simmer for 30-45 minutes until vegetables are tender. Taste test and adjust salt and pepper as needed.
- Serve warm with a generous spoonful of sour cream and sprinkle some chopped parsley on top. Garnish each bowl with fresh dill if desired. Enjoy this hearty soup with your favorite crusty bread or crackers.
Note that the cooking time will differ slightly depending on the chosen vegetables’ hardness levels at the beginning of cooking. Adjust accordingly to achieve your preferred tenderness.
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