Ingredients with Measurements:
- 2 large beets, peeled and grated
- 1 large onion, chopped
- 2 carrots, peeled and grated
- 2 potatoes, peeled and diced
- 1/2 head of cabbage, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 6 cups of beef or vegetable broth
- 1 bay leaf
- 1 teaspoon of dried dill
- 1 tablespoon of red wine vinegar
- Salt and pepper to taste
- Sour cream and fresh dill for serving
Special equipment needed:
- Large soup pot
- Grater
Step-by-step instructions:
1. In a large soup pot, sauté the chopped onion until translucent.
2. Add the grated beets and grated carrots to the pot and sauté for 5-7 minutes until they start to soften.
3. Add the diced potatoes, chopped cabbage, minced garlic, tomato paste, bay leaf, and dried dill to the pot.
4. Pour in the beef or vegetable broth and bring the soup to a boil.
5. Reduce the heat to a simmer and let the soup cook for 30-40 minutes until the vegetables are tender.
6. Add the red wine vinegar and season the soup with salt and pepper to taste.
7. Serve the borscht hot with a dollop of sour cream and fresh dill on top.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 120
Fat: 2g
Carbohydrates: 24g
Protein: 4g
Fiber: 5g
Substitutions for ingredients:
- You can use canned beets instead of fresh beets.
- You can use vegetable broth instead of beef broth for a vegetarian version.
Variations:
- Add cooked shredded beef or pork to the soup for a heartier version.
- Add a can of drained and rinsed kidney beans for extra protein.
- Use fresh parsley instead of dill for a different flavor.
Tips and tricks:
- Wear gloves when handling beets to avoid staining your hands.
- Grate the beets and carrots on the large holes of a box grater for a chunky texture.
- Let the soup sit for a few hours or overnight to allow the flavors to meld together.
Storage instructions:
Store the borscht in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the borscht on the stovetop over low heat until heated through.
Presentation ideas:
Serve the borscht in individual bowls and top with a dollop of sour cream and fresh dill.
Garnishes:
Fresh dill and sour cream
Pairings:
Crusty bread or garlic bread
Suggested side dishes:
Potato pancakes or pierogi
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Uglichsky Borscht is a traditional Russian soup that originated in the town of Uglich. It is known for its vibrant color and sweet and sour flavor.
Flavor profiles:
Sweet, sour, and savory
Serving suggestions:
Serve the borscht as a main course for lunch or dinner.
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Region: Russian