Borscht soup
Traditional Ukrainian recipe for Borscht soup:
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium beets, peeled and grated
- 4 cups beef or vegetable broth
- 2 cups shredded cabbage
- 2 potatoes, peeled and diced
- 1 can (14 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
- Salt and pepper to taste
- Sour cream and fresh dill, for serving (optional)
Instructions:
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the grated beets to the pot and continue to cook for another 5 minutes, stirring occasionally.
- Pour in the beef or vegetable broth and bring the soup to a simmer.
- Add the shredded cabbage, diced potatoes, diced tomatoes (with their juices), minced garlic, bay leaf, and dried dill to the pot. Stir well to combine.
- Season the soup with salt and pepper to taste. Cover the pot and let the soup simmer gently for about 20-25 minutes, or until the vegetables are tender.
- Once the soup is ready, remove the bay leaf and discard. Taste and adjust the seasoning if necessary.
- Serve the Borscht soup hot, garnished with a dollop of sour cream and a sprinkle of fresh dill, if desired.
Borscht soup is often served with a slice of crusty bread or a dollop of sour cream on top. Enjoy this hearty and flavorful soup as a comforting meal on a cold day!
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