Dishbook

Borscht is a vibrant Ukranian beet soup enriched with sauteed vegetables and a touch of tang. The deep red broth is balanced with acidity from vinegar and sweetness from beets, finished with a creamy dollop of sour cream. Serve hot or chilled, garnished with fresh dill for a classic, comforting bowl.

Steps

1. Heat oil in a pot over medium heat and saute onion and garlic until soft.
2. Add beets and carrots; cook 5 minutes, stirring occasionally.
3. Stir in broth and tomato paste and bring to a boil.
4. Add cabbage and potatoes; reduce heat and simmer until vegetables are tender, about 30 minutes.
5. Stir in vinegar, sugar, salt, and pepper; adjust seasoning.
6. Serve with sour cream and chopped dill garnish.