This borscht is a Ukrainian classic that combines the earthy sweetness of beetroot with the tang of vinegar and a rich vegetable base. It simmers slowly to build deep flavors and is traditionally served with a dollop of sour cream and fresh dill.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 4 medium beets (approx. 500 g)
- 2 large carrots
- 1 white onion
- 2 garlic cloves
- 1 medium potato
- 150 g shredded white cabbage
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 liter vegetable broth
- 1 liter water
- 3 tablespoons sunflower oil
- 1 teaspoon sugar
- Salt and black pepper to taste
- 1 bunch fresh dill
- 100 g sour cream (for serving)
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 5 min
Peel the beets and grate them coarsely; mix them immediately with vinegar and sugar to fix the red pigment and prevent the broth from fading during prolonged cooking.
- Step 2 Pan 5 min
In a wide pot, heat the oil over medium heat; add the finely chopped onion and crushed garlic, sautéing for five minutes until translucent without browning to avoid bitterness.
- Step 3 Pan 2 min
Stir in the grated carrot and shredded cabbage; cook for two minutes while stirring to soften the fibers before adding the irregular potato cubes that break down when boiled.
- Step 4 Pot / simmer 20 min
Mix in the tomato paste and fry it briefly with the vegetables; pour in the broth and water, bring to a boil, then reduce heat to minimum and cover the pot for even cooking.
- Step 5 Pot / simmer 20 min
Let it simmer for twenty minutes on low heat; check the potato and cabbage texture, adding salt and freshly ground black pepper to taste without uncovering to concentrate the flavor.
- Step 6 Rest 10 min
Incorporate the pre-marinated beets and the chopped fresh dill; stir gently, turn off the heat, and let it rest for ten minutes to meld flavors and prevent the cabbage from overcooking.
- Step 7 Serve
Adjust acidity with a splash of vinegar if you prefer a sharper profile; serve hot in deep bowls accompanied by sour cream per portion to add creaminess and contrast.