Ingredients with Measurements:
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 medium beets, peeled and grated
- 2 medium carrots, peeled and grated
- 2 medium potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 tablespoon olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup red wine vinegar
- 1/4 cup sour cream
- Fresh dill, chopped (for garnish)
Special equipment needed:
- Large soup pot
- Grater
Step-by-step instructions:
1. Heat olive oil in a large soup pot over medium heat. Add onion and garlic and sauté until soft and fragrant, about 5 minutes.
2. Add grated beets, carrots, and cubed potatoes to the pot. Stir to combine.
3. Pour in diced tomatoes, beef broth, bay leaves, thyme, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until vegetables are tender.
4. Remove bay leaves from the pot. Stir in red wine vinegar.
5. Ladle borscht into bowls. Top each bowl with a dollop of sour cream and a sprinkle of fresh dill.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 22g
Protein: 6g
Sodium: 800mg
Fiber: 5g
Sugar: 9g
Substitutions for ingredients:
- Vegetable broth can be used instead of beef broth for a vegetarian version.
- White wine vinegar can be used instead of red wine vinegar.
- Parsley can be used instead of dill for garnish.
Variations:
- Add cooked shredded beef or pork to the borscht for a heartier meal.
- Use a combination of beets and cabbage for a more traditional borscht.
- 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.
- Grate the vegetables on the larger side of the grater for a chunkier texture.
- Borscht tastes even better the next day, so consider making it ahead of time.
Storage instructions:
Store leftover borscht in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat borscht in a pot over medium heat until heated through.
Presentation ideas:
Serve borscht in a deep bowl with a dollop of sour cream and a sprinkle of fresh dill on top.
Garnishes:
Fresh dill
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Pierogi
- Blintzes
- Kielbasa
Troubleshooting advice:
- If the borscht is too thick, add more broth or water until desired consistency is reached.
- If the borscht is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to thoroughly wash all vegetables before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Borscht is a traditional soup from Eastern Europe, particularly popular in Poland, Ukraine, and Russia. It is typically made with beets, cabbage, and other vegetables, and can be served hot or cold.
Flavor profiles:
Kortowski borscht is a tangy and slightly sweet soup with a rich, earthy flavor from the beets. The sour cream adds a creamy and slightly tangy note.
Serving suggestions:
Serve borscht as a main course for lunch or dinner, accompanied by crusty bread and a salad.
Related Categories
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Region: Polish
Taste: Tangy, Sour, Savory, Earthy, Herbaceous