Borscht with Sour Cream (Printable Version)
Vibrant Eastern European beetroot soup garnished with creamy sour cream and fresh dill - a comforting, colorful culinary tradition.
# What You'll Need:
→ For the Soup
01 -
3 medium beets, peeled and grated
02 -
2 medium potatoes, diced
03 -
1 medium carrot, grated
04 -
1/2 medium cabbage, shredded
05 -
1 onion, finely chopped
06 -
3 garlic cloves, minced
07 -
6 cups vegetable or beef broth
08 -
2 tbsp tomato paste
09 -
1 tbsp vinegar (white or apple cider)
10 -
2 tbsp oil or butter
11 -
Salt and black pepper, to taste
→ For Garnish
12 -
Sour cream
13 -
Fresh dill, chopped
14 -
Optional: rye or crusty bread on the side
# Steps To Follow:
01 -
Grate the beets and carrots. Dice the potatoes. Shred the cabbage and chop the onions.
02 -
In a large pot, heat oil or butter. Sauté onions and garlic until soft, about 3 minutes.
03 -
Add grated beets and tomato paste. Stir and cook for 5–7 minutes until they soften and release color.
04 -
Pour in the broth. Add potatoes, carrots, cabbage, vinegar, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes until all vegetables are tender.
05 -
Adjust seasoning with more salt, pepper, or vinegar to taste. Ladle hot soup into bowls. Add a dollop of sour cream and a generous sprinkle of fresh dill.
# Notes and Tips:
01 -
Wear gloves when handling beets to avoid stains
02 -
Add a bay leaf during simmering for extra depth of flavor
03 -
For meat lovers: add cooked shredded beef or sausage
04 -
Stores well in the refrigerator for up to 4 days and tastes even better the next day
05 -
Can be frozen in individual portions without sour cream for up to 2 months
06 -
Works well in a slow cooker - cook on low for 6-8 hours