Borscht classique

Borscht is a traditional Eastern European soup that is particularly popular in Ukraine, Russia, and Poland. It’s known for its vibrant red color, which comes from beets, and its complex flavor profile, which balances sweet, sour, and savory notes. Here's a classic recipe for making borscht:

Ingredients:

• 3 medium-sized beets, peeled and grated
• 1 medium onion, finely chopped
• 2 carrots, peeled and grated
• 1 small head of cabbage, shredded
• 2 cloves of garlic, minced
• 2 tablespoons of vegetable oil
• 1 large potato, peeled and diced
• 1 medium tomato, chopped (or 1 can of diced tomatoes)
• 1 tablespoon of tomato paste
• 1 bay leaf
• 1 teaspoon of sugar (adjust to taste)
• 1 tablespoon of vinegar (white or apple cider)
• 4 cups of beef or vegetable broth
• Salt and pepper to taste
• 2 tablespoons of fresh dill, chopped (plus extra for garnish)
• 1 tablespoon of fresh parsley, chopped (optional)
• 1 cup of sour cream (for serving)

Instructions:

1. Prepare the Vegetables:

   • Peel and grate the beets and carrots. Finely chop the onion and shred the cabbage. Dice the potato and chop the tomato (if using fresh).

2. Cook the Beets:

   • In a large pot, heat the vegetable oil over medium heat.
   • Add the grated beets and cook for about 5 minutes, stirring occasionally.

3. Add Other Vegetables:

   • Add the chopped onion and grated carrots to the pot. Cook for another 5 minutes, until the vegetables begin to soften.

4. Incorporate Tomato Paste:

   • Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.

5. Add Broth and Potatoes:

   • Pour in the beef or vegetable broth and add the diced potato.
   • Stir in the chopped tomato (or canned tomatoes) and bay leaf.

6. Simmer the Soup:

   • Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes and beets are tender.

7. Add Cabbage and Seasonings:

   • Add the shredded cabbage to the pot and cook for an additional 5-10 minutes until the cabbage is tender.
   • Stir in the sugar and vinegar. Season with salt and pepper to taste.

8. Finish with Herbs:

   • Remove the bay leaf and stir in the chopped dill and parsley (if using).

9. Serve:

   • Ladle the borscht into bowls and top with a generous dollop of sour cream.
   • Garnish with extra dill if desired.

Borscht can be served hot or cold, depending on your preference. It’s often enjoyed with a side of rye bread or garlic bread. Enjoy your classic borscht!