Grandma's Borscht (Print Format)
This flavorful beet soup blends hearty vegetables with broth, served traditionally with sour cream and a slice of rye.
# Ingredients:
01 -
12 cups low-sodium vegetable or beef broth.
02 -
5 cups thinly sliced green or red cabbage.
03 -
1 large chopped onion.
04 -
3 medium carrots, diced.
05 -
2 tablespoons of olive oil.
06 -
3 big beets, peeled and cut into thin strips.
07 -
4 large potatoes, peeled and chopped into cubes.
08 -
6 ounces of unsalted tomato paste.
09 -
2 teaspoons of salt.
10 -
3 bay leaves.
11 -
1 tablespoon vinegar (white works best).
12 -
A tiny bit of sugar or a dash of maple syrup.
13 -
3 cloves of garlic, freshly grated.
14 -
Black pepper to your liking.
15 -
1/4 cup finely chopped parsley or dill.
16 -
Rye bread, yogurt, and sour cream for serving.
# Steps:
01 -
Heat up the broth with bay leaves in a big pot until it starts boiling.
02 -
Toss in the cabbage, cover it up, and let it gently cook for about 20 minutes on low heat.
03 -
Cook onion and carrots in a skillet with oil for five minutes, then toss in the beets and cook a few more minutes.
04 -
Pour the cooked veggies into the pot along with potatoes, tomato paste, and salt. Let it cook for an additional 20 minutes.
05 -
Mix in the vinegar, sugar, garlic, and a little black pepper. Let sit for 10 minutes, then sprinkle on the dill.
06 -
Serve warm with a dollop of sour cream or yogurt and some rye bread on the side.
# Tips:
01 -
Swap in beans for a vegetarian-friendly version.
02 -
Stays good in the fridge for up to 5 days.
03 -
For a meatier option, start by boiling beef bones.
04 -
Sauerkraut adds a nice tangy kick!