Ukrainian Borscht (Beet Soup)
A hearty beetroot soup brimming with tender vegetables, aromatic herbs and a dollop of sour cream, perfect for warming up any day.
- Prep
- 20 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
Heat the oil in a large pot over medium heat, add the onion and sauté until translucent, about 3 minutes.
-
Step 2 of 6
Stir in the grated beetroot, carrot and celery, and cook for another 5 minutes, allowing the vegetables to release their colour.
-
Step 3 of 6
Add the tomato paste, vinegar and sugar, mixing well, then pour in the broth and bring to a gentle boil.
-
Step 4 of 6
Add the cubed potatoes and simmer for 15 minutes, then add the shredded cabbage and continue cooking until all vegetables are tender, about 20 minutes.
-
Step 5 of 6
Season with salt and pepper, adjust acidity with a splash more vinegar if needed, then remove from heat.
-
Step 6 of 6
Ladle the soup into bowls, swirl a spoonful of sour cream into each and sprinkle with fresh dill before serving.
Notes from the kitchen
If fresh beetroots are unavailable, frozen grated beetroot works well; store leftovers in the fridge for up to 3 days, reheating gently to preserve colour.
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