Borscht (Beet & Cabbage Soup)
Recipe courtesy of zimmysnook
8
20 minutes
80 minutes
Eastern European
Lunch, Main Course, Entree
The weather has turned, and hand in hand with sweater weather, comes soup season. Few soups satisfy my craving like a big, steaming bowl of borscht. Topped with a healthy dollop (or swirl) of yogurt, a sprinkling of fresh dill and served with slices of crusty bread to wipe the bowl clean.
Ingredients
- 4 cups red cabbage thinly sliced
- 4 medium beets peeled and grated
- 10 cups vegetable broth or broth of choice
- 3 bay leaves
- 3 tablespoons olive oil divided
- 1 medium onion finely chopped
- 3 carrots peeled and thinly sliced
- 2 celery ribs finely chopped
- 1 red bell pepper finely chopped
- 3 tablespoons tomato paste
- 1 teaspoon sea salt
- 3 medium Yukon potatoes peeled and sliced into bite-sized pieces
- 4 tablespoons white vinegar
- ½ teaspoon sugar
- 3 large garlic cloves pressed
- ¼ teaspoon black pepper freshly ground
- 3 tablespoons chopped dill plus more for serving
- Plain Greek yogurt for serving (or vegan yogurt)
- Crusty loaf of bread we had a French stick
Products to Use:
- CopperBond 6qt Stockpot
Directions
- In a 6 quart stock pot add the broth, bay leaves, and bring to a boil.
- Once boiling, add the cabbage, cover, and return to a boil. Reduce heat to low and cook for 20 minutes!
- Preheat a 12.5” non-stick skillet on medium heat. Add 2 tablespoons of oil. Once the oil is warm, add the onions, carrots, celery, red pepper, and sauté for 5 minutes. Add beets, remaining 1 tablespoon of olive oil, tomato paste, salt and cook for another 3-4 minutes.
- Transfer sautéed vegetables into the stock pot along with the potatoes. Cover and bring to a boil, then cook on low heat for 20 minutes.Turn off heat. Then add the vinegar, sugar, garlic, and black pepper.
- Stir and let borsht sit for 10 minutes to allow flavors to meld into each other. Stir in dill and adjust seasonings to taste. (I occasionally add a little more vinegar). Serve with a dollop of plain yogurt, more dill, and a crusty loaf of bread. Enjoy! Or as my Baba would say jó étvágyat
