Classic Beet Borsch

Ingredients

• 2 large beets, peeled and grated (450g / 1lb) 2 large beets, peeled and grated (450g / 1lb)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and grated 2 carrots, peeled and grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 cups (470ml) canned diced tomatoes 2 cups (470ml) canned diced tomatoes
• 2 cups (470ml) shredded cabbage 2 cups (470ml) shredded cabbage
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60ml) sour cream, for serving 1/4 cup (60ml) sour cream, for serving
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 12g
• Protein: 12g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the grated beets, carrots, and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally.
3. 3.
   Pour in the beef or vegetable broth and diced tomatoes. Stir well to combine.
4. 4.
   Add the shredded cabbage, diced potatoes, bay leaf, sugar, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes or until the vegetables are tender.
5. 5.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
6. 6.
   Serve the borsch hot, garnished with a dollop of sour cream and fresh dill.

Treat your ingredients with care...

• Beets — Wear gloves while handling beets to prevent staining your hands. Grating the beets ensures they cook evenly and release their vibrant color into the soup.
• Cabbage — Shred the cabbage finely to ensure it cooks quickly and blends well with the other ingredients.
• Sour cream — For a creamier texture, add the sour cream to each individual serving rather than mixing it into the entire pot.

Tips & Tricks

• To enhance the flavor, cook the borsch a day in advance and let it sit overnight in the refrigerator before reheating and serving.
• Borsch tastes even better the next day as the flavors meld together, so consider making a larger batch for leftovers.
• Adjust the thickness of the soup by adding more broth if desired.
• For a vegetarian version, substitute the beef broth with vegetable broth and omit the meat.
• Serve the borsch with a side of crusty bread or garlic toast for a complete meal.

Serving advice

Serve the borsch hot in individual bowls, garnished with a dollop of sour cream and a sprinkle of fresh dill. Accompany it with a slice of crusty bread or garlic toast for a satisfying meal.

Presentation advice

To make the presentation visually appealing, ensure the vibrant red color of the borsch stands out by using white or light-colored bowls. Garnish each bowl with a generous amount of fresh dill for a pop of green.