Borscht

Here’s a classic Ukrainian-style borscht recipe that serves about 6-8 people. It's hearty, flavorful, and perfect for a comforting meal.

Ingredients:

For the Soup:

• 2 medium beets (peeled and grated or julienned)
• 2 medium potatoes (peeled and diced)
• 2 medium carrots (peeled and grated or julienned)
• 1 medium onion (finely chopped)
• 1/2 small head of cabbage (shredded)
• 2-3 cloves of garlic (minced)
• 1-2 medium tomatoes (or 2 tablespoons of tomato paste)
• 6 cups of beef or vegetable broth
• 1 tablespoon of vinegar (white or apple cider vinegar)
• 1-2 teaspoons of sugar (optional, to balance acidity)
• 2 tablespoons of vegetable oil (for sautéing)
• Salt and pepper (to taste)
• 2 bay leaves
• Fresh dill (chopped, for garnish)
• Sour cream (for serving)

Optional:

• 1/2 lb beef or pork (cubed, if making with meat)

Instructions:

1. Prepare the broth:

   • If you’re using meat, place the cubed beef or pork in a large pot with 6 cups of water or broth. Bring to a boil, skim off any foam, then reduce heat and simmer until the meat is tender (about 1-1.5 hours). If using pre-made broth, skip this step.

2. Cook the beets:

   • Heat 1 tablespoon of oil in a pan. Add the grated or julienned beets and sauté for 5-7 minutes. Add 1 tablespoon of vinegar and continue to sauté for another 5 minutes, which will help maintain their color. Set aside.

3. Sauté the vegetables:

   • In another pan, heat 1 tablespoon of oil. Add the chopped onions and carrots and sauté until softened (about 5-7 minutes). If using tomatoes, add the chopped tomatoes or tomato paste to the mixture and cook for another 2-3 minutes. Set aside.

4. Assemble the soup:

   • In the pot with your broth (or meat), add the diced potatoes and bay leaves. Simmer for about 10 minutes until the potatoes start to soften.
   • Add the sautéed beets, onions, carrots, and tomatoes to the pot. Stir to combine.
   • Add the shredded cabbage and minced garlic to the pot. Simmer everything together for another 15-20 minutes, until the cabbage and potatoes are tender.

5. Season and balance:

   • Add salt, pepper, and sugar to taste. Adjust the vinegar if you’d like a more tangy flavor.

6. Let it rest:

   • Turn off the heat and let the borscht sit for 10-15 minutes. This helps the flavors meld together.

7. Serve:

   • Ladle the borscht into bowls, garnish with fresh chopped dill, and add a generous dollop of sour cream.

Tips:

• Borscht tastes even better the next day as the flavors continue to develop.
• If you prefer a vegetarian version, simply omit the meat and use vegetable broth instead.
• Some variations include beans for extra protein and texture.

Enjoy your homemade borscht!