Ingredients with Measurements:
- 2 medium beets, peeled and grated
- 1 large onion, chopped
- 2 medium carrots, peeled and grated
- 2 cloves garlic, minced
- 1 small head of cabbage, shredded
- 2 medium potatoes, peeled and diced
- 1 can of kidney beans, drained and rinsed
- 4 cups of beef broth
- 2 cups of water
- 1 can of diced tomatoes
- 1 bay leaf
- 2 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
- Sour cream and fresh dill for garnish
Special equipment needed:
- Large pot
- Grater
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the grated beets, grated carrots, and shredded cabbage to the pot. Stir to combine and cook for 10 minutes.
3. Add the diced potatoes, kidney beans, beef broth, water, and can of diced tomatoes to the pot. Stir to combine.
4. Add the bay leaf and season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the vegetables are tender.
6. Remove the bay leaf and stir in the red wine vinegar.
7. Serve hot with a dollop of sour cream and fresh dill for garnish.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 7g
Carbohydrates: 38g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- Vegetable broth can be used instead of beef broth for a vegetarian version.
- Canned chickpeas or black beans can be used instead of kidney beans.
- White vinegar can be used instead of red wine vinegar.
Variations:
- Add cooked shredded beef or pork for a meatier version.
- Use different vegetables such as parsnips or turnips.
- Add a dollop of horseradish for a spicy kick.
Tips and tricks:
- Wear gloves when handling beets to prevent staining your hands.
- Grate the beets and carrots by hand for a more authentic texture.
- Borscht tastes even better the next day, so make a big batch and enjoy it for lunch throughout the week.
Storage instructions:
Store leftover borscht in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat borscht on the stovetop over low heat until heated through.
Presentation ideas:
Serve borscht in a large soup bowl with a dollop of sour cream and fresh dill on top.
Garnishes:
Sour cream and fresh dill
Pairings:
Borscht pairs well with crusty bread or a side salad.
Suggested side dishes:
Crusty bread or a side salad
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftover borscht in the refrigerator within 2 hours of cooking.
Food history:
Borscht is a traditional Ukrainian soup that has been enjoyed for centuries. It is made with a variety of vegetables and often includes meat or beans for protein.
Flavor profiles:
Borscht has a sweet and sour flavor profile, with a slightly earthy taste from the beets.
Serving suggestions:
Serve borscht as a main dish for lunch or dinner. It is also a popular dish to serve at holiday gatherings and celebrations.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Ukrainian