Description
This easy vegetarian borscht is a hearty Eastern European classic with sweet beets, tender cabbage, and a touch of dill. It’s a colorful beet and cabbage soup that’s both comforting and simple to make.
Ingredients
Units
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- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 cloves of garlic
- 1 1/2 pounds beets
- 1 pound of potatoes
- 1 carrot
- 1 tablespoon tomato paste
- 8 cups vegetable broth
- 2 cups chopped red or green cabbage
- 1/2 teaspoon kosher salt
- 1 bay leaf
- 1 teaspoon dried dill
- 3 tablespoons red wine vinegar
- Scallions or chives, for serving
- Sour cream, for serving
- 4 hard-boiled eggs, for serving (optional)
Instructions
- Prep the ingredients.
- Sauté the vegetables. Melt the butter over medium heat in a large pot. Add the chopped onion and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more. Add the beets, potatoes, carrot, and tomato paste. Cook for about 5 minutes, stirring often.
- Simmer the soup. Pour in the broth. Add the cabbage, ½ teaspoon salt, bay leaf, and dried dill. Bring to a boil, then reduce heat and simmer partially covered for 20–25 minutes, or until the vegetables are tender.
- Season. Stir in the vinegar. Taste and adjust with more salt or vinegar as you like. Remove the bay leaf.
- Serve. Ladle hot borscht into bowls. To serve, top with chopped scallions or chives, a dollop of sour cream, and a halved hard-boiled egg.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Russian
