Ukrainian Beet Borscht

Name: Ukrainian Beet Borscht
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Ukrainian
Ingredients: 2 tbsp oil; 1 large onion, diced; 2 carrots, grated; 3 medium beets (about 1 lb), peeled and grated or cut in thin matchsticks; 2 tbsp tomato paste; 1 tbsp red wine vinegar, plus more to taste; 1 tsp sugar; 8 cups beef, chicken or vegetable broth; 2 medium potatoes, peeled and diced; 3 cups thinly shredded green cabbage; 1 (15 oz) can white beans, drained (optional); 2 bay leaves; 3 cloves garlic, grated; 1 1/2 tsp salt, plus more to taste; 1/2 tsp black pepper; sour cream and chopped fresh dill, to serve; dark rye bread, to serve

A deep ruby soup of beets, cabbage, potatoes and carrots simmered in a savory broth and brightened with a splash of vinegar. Finish each bowl with sour cream and plenty of fresh dill.

Prep25 min

Cook1 hr

Total1 hr 25 min

Serves8

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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8-inch chef's knifeFor all the chopping

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Meat shredding clawsFor pulling pork and chicken

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Ingredients

2 tbsp oil

1 large onion, diced

2 carrots, grated

3 medium beets (about 1 lb), peeled and grated or cut in thin matchsticks

2 tbsp tomato paste

1 tbsp red wine vinegar, plus more to taste

1 tsp sugar

8 cups beef, chicken or vegetable broth

2 medium potatoes, peeled and diced

3 cups thinly shredded green cabbage

1 (15 oz) can white beans, drained (optional)

2 bay leaves

3 cloves garlic, grated

1 1/2 tsp salt, plus more to taste

1/2 tsp black pepper

sour cream and chopped fresh dill, to serve

dark rye bread, to serve

Steps

Heat the oil in a Dutch oven over medium heat. Cook the onion and carrots until soft, 6 minutes.

Add the beets, tomato paste, vinegar and sugar and cook, stirring, 8 to 10 minutes; the vinegar keeps the beets bright red.

Add the broth, potatoes and bay leaves. Bring to a boil and simmer 15 minutes.

Add the cabbage and beans and simmer until everything is tender, 15 to 20 minutes more.

Stir in the garlic, salt and pepper, turn off the heat, and let stand 10 minutes. Taste and add more vinegar or salt if needed.

Serve in bowls with a spoonful of sour cream, lots of dill, and rye bread on the side.

TipBorscht tastes better on day two, so it's ideal for making on a Sunday for weekday lunches.