Ingredients with Measurements:
- 2 medium beets, peeled and grated
- 2 carrots, peeled and grated
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cabbage
- 2 cups chopped kale
- 1/4 cup chopped fresh dill
- 1/4 cup sour cream
Special equipment needed:
- Large soup pot
- Grater
- Chopping board
- Chef's knife
Step-by-step instructions:
1. In a large soup pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until onion is translucent.
2. Add grated beets and carrots to the pot, and stir to combine. Cook for 5-7 minutes, until vegetables are slightly softened.
3. Add beef broth, diced tomatoes, tomato paste, red wine vinegar, sugar, salt, and black pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce heat to low and simmer for 30 minutes.
5. Add shredded cabbage and chopped kale to the pot, and stir to combine. Cook for an additional 10-15 minutes, until vegetables are tender.
6. Remove the pot from heat, and stir in chopped fresh dill.
7. Serve hot, topped with a dollop of sour cream.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Cook on medium heat until boiling, then reduce to low heat and simmer.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 20g
Protein: 7g
Fiber: 5g
Sodium: 800mg
Substitutions for ingredients:
- Vegetable broth can be used instead of beef broth for a vegetarian version.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Fresh dill can be substituted with dried dill.
Variations:
- Add cooked diced potatoes or sliced mushrooms for a heartier soup.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a can of drained and rinsed kidney beans for extra protein.
Tips and tricks:
- Wear gloves when handling beets to avoid staining your hands.
- Use a food processor to grate the beets and carrots for a quicker preparation.
- Borscht tastes even better the next day, so make it ahead of time and reheat before serving.
Storage instructions:
Store leftover borscht in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat borscht on the stove over medium heat until heated through.
Presentation ideas:
Serve borscht in individual bowls, topped with a dollop of sour cream and a sprig of fresh dill.
Garnishes:
Garnish with fresh dill, chopped green onions, or croutons.
Pairings:
Serve borscht with a slice of crusty bread or a side salad.
Suggested side dishes:
- Potato pancakes
- Pierogi
- Blini
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a longer period of time to reduce the liquid.
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 soup in Eastern European cuisine, and is especially popular in Russia and Ukraine. It is typically made with beets, cabbage, and other vegetables, and can be served hot or cold.
Flavor profiles:
Borscht has a sweet and sour flavor, with a slightly earthy taste from the beets.
Serving suggestions:
Serve borscht as a main course for lunch or dinner, accompanied by a slice of bread or a side dish.
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Region: Russian