Borscht is an iconic cultural dish. The brilliantly red soup made from beets is indisputably Russian in origin. The name for the soup is derived from the Slavic word that refers to a common hogweed plant that was originally a featured ingredient in the soup. Borscht was originally a peasant dish; it could be made on the cheap and provides a very hearty meal. As it has been refined over the centuries, borscht has become more and more popular.
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp vegetable oil
- 2 small onions, diced
- 2 garlic cloves, minced
- 1 tsp marjoram
- 2 celery stalks, thinly sliced
- 2 parsnips, peeled and thinly sliced
- 1 carrot, thinly sliced
- 1 leek, thinly sliced
- ½ head cabbage, shredded
- 2 qts vegetable broth
- 1 bay leaf
- 1 tsp salt
- ½ tsp ground black pepper
- 2 beets
- ¼ cup dill, minced
- 2 Tbsp red wine vinegar
- ½ cup sour cream
Directions
- Heat the olive oil over medium heat in a large pot.
- Add the onions and garlic and cook until the onions start to turn golden, about 5 minutes.
- Add the marjoram, celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat for about 8 minutes, stirring occasionally.
- Add the broth and bay leaf. Increase heat to bring the broth to a simmer, then bring it back to medium-low.
- Cook, partially covered, for about 10 minutes.
- Grate the beets directly into the broth. Simmer, partially covered, for an additional 15 minutes until the vegetables are tender.
- Stir in the dill, red wine vinegar, salt, and pepper. Add additional salt and pepper to taste.
- Serve borscht hot, garnished with a dollop of sour cream in each bowl.
Notes
Borscht can also be served cold, and some varieties include meat, such as bacon, beef, pork, or even fish.
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