A classic recipe for borscht, a traditional soup that originated in Ukraine. This hearty soup is jam-packed with vegetables and can be served hot or cold. It's perfect for a first course!
Ingredients
Vegetables
- Beets — 3 cups (600 g)
- Potatoes — 2 cups (400 g)
- cabbage — 2 cups (200 g)
- Carrots — 1 cup (150 g)
- Onions — 1 cup (150 g)
- Garlic — 3 cloves
Meat
- Beef — 1 pound (500 g)
- Beef Broth — 6 cups (1.5 liters)
Seasonings
- Salt — 1 teaspoon
- Pepper — 1/2 teaspoon
- Sugar — 1 tablespoon
- Vinegar — 2 tablespoons
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Cooking Instructions!
In a large pot, bring the beef broth to a boil.
Add the beef and cook for 1 hour or until tender.
Meanwhile, peel and grate the beets, carrots, and onions.
In a separate pan, sauté the vegetables in oil until softened.
Add the sautéed vegetables to the pot with the beef broth and meat.
Peel and dice the potatoes and add them to the pot.
Shred the cabbage and add it to the pot as well.
Season the soup with salt, pepper, sugar, and vinegar.
Simmer the soup for another hour or until all the vegetables are cooked through.
Serve hot or cold, garnished with sour cream and fresh dill.
