How to Make Red Borscht

Ingredients

For the Soup:

• 2-3 medium beets, peeled and grated
• 2 medium potatoes, peeled and diced
• 1 large carrot, peeled and grated
• 1 onion, finely chopped
• 1/4 small cabbage, thinly shredded
• 2 cloves garlic, minced
• 1-2 tomatoes, diced (or 2 tablespoons tomato paste)
• 1 bell pepper, diced (optional)
• 1-2 tablespoons vegetable oil
• 6 cups beef or vegetable broth
• 1-2 bay leaves
• Salt and pepper, to taste
• 1 tablespoon vinegar or lemon juice (optional, to balance sweetness)

For Serving:

• Sour cream
• Fresh dill, chopped
• Rye bread

Instructions

1. Prepare the Vegetables:

   • Grate the beets and carrot.
   • Dice the potatoes and onion.
   • Shred the cabbage.
   • Dice the tomatoes (if using fresh) and bell pepper.

2. Cook the Beets:

   • In a large pot, heat 1 tablespoon of vegetable oil over medium heat.
   • Add the grated beets and cook for about 5-7 minutes, stirring occasionally.
   • Add the tomatoes or tomato paste and cook for another 2 minutes.
   • Add a splash of water or broth if the mixture becomes too dry. Set aside.

3. Sauté the Vegetables:

   • In another pan, heat the remaining oil and sauté the onion and garlic until softened and translucent.
   • Add the grated carrot and diced bell pepper, and cook for another 5 minutes until softened.

4. Assemble the Soup:

   • In the large pot with the beets, add the broth and bring it to a boil.
   • Add the potatoes and cook for about 10 minutes, until they start to soften.
   • Add the sautéed vegetables, cabbage, bay leaves, salt, and pepper.
   • Reduce the heat and simmer for 15-20 minutes, until the vegetables are tender.

5. Adjust Seasoning:

   • Taste the soup and adjust the seasoning with salt, pepper, and vinegar or lemon juice to balance the flavors.

6. Serve:

   • Remove the bay leaves.
   • Serve the borscht hot with a dollop of sour cream and a sprinkle of fresh dill on top.
   • Accompany with slices of rye bread.

Tips and Variations

• Meat Option: For a heartier borscht, you can add cooked beef, pork, or sausage. Cook the meat separately and add it to the soup along with the potatoes.
• Vegetarian Option: Use vegetable broth and skip any meat additions.
• Sweetness: Some recipes add a bit of sugar to balance the acidity of the tomatoes and vinegar.
• Storage: Borscht can be stored in the refrigerator for up to 3-4 days. It often tastes better the next day as the flavors meld.