Borscht with Sour Cream

Cuisine

Ukrainian and Eastern European

Servings

6

Total time

1 hr 20 min

Prep

25 min

Cook

55 min

Difficulty

medium

Ingredients

• 1 Pound fresh beets, peeled and grated - 1 pound (16 ounces), Equivalent given as 16 ounces.
• 4 Cup green cabbage, thinly sliced - 4 cups (12 ounces), Equivalent given as 12 ounces.
• 1 Pound Yukon Gold potatoes, peeled and diced - 1 pound (16 ounces), Equivalent given as 16 ounces.
• 2 Cup carrots, peeled and grated - 2 cups (8 ounces), Equivalent given as 8 ounces.
• 1 Cup yellow onion, diced - 1 cup (6 ounces), Equivalent given as 6 ounces.
• 8 Cup vegetable broth - 8 cups (64 fluid ounces), Equivalent given as 64 fluid ounces.
• 0.5 Cup fresh dill, chopped - 1/2 cup (0.7 ounce), Equivalent given as 0.7 ounce.
• 0.75 Cup sour cream - 3/4 cup (6 ounces), Equivalent given as 6 ounces; used as a topping, about 2 tablespoons per serving.
• 2 Tablespoon vegetable oil - 2 tablespoons (1 fluid ounce), Equivalent given as 1 fluid ounce.
• 3 Tablespoon tomato paste - 3 tablespoons (1.5 ounces), Equivalent given as 1.5 ounces.
• 2 Tablespoon apple cider vinegar - 2 tablespoons (1 fluid ounce), Equivalent given as 1 fluid ounce.
• 2 Teaspoon kosher salt - 2 teaspoons (0.4 ounce), Equivalent given as 0.4 ounce.

Instructions

1. Prep the vegetables

   1. *Prep the vegetables*: peel and grate the *fresh beets* and *carrots*, thinly slice the *green cabbage*, dice the *Yukon Gold potatoes*, dice the *yellow onion*, and chop the *fresh dill*.

2. Soften the onion

   2. Heat the *vegetable oil* in a large soup pot over medium heat. Add the *yellow onion* and cook for *4 minutes*, stirring often, until softened.

3. Cook the grated vegetables

   3. Add the *carrots* and *fresh beets*. Cook for *6 minutes*, stirring often, until the vegetables look glossy and begin to soften.

4. Add tomato paste and vinegar

   4. Stir in the *tomato paste* and *apple cider vinegar*. Cook for *1 minute* to deepen the color and lightly coat the vegetables.

5. Add broth and simmering vegetables

   5. Add the *vegetable broth*, *Yukon Gold potatoes*, *green cabbage*, and *kosher salt*. Bring to a *gentle boil*, then reduce the heat to maintain a *steady simmer*.

6. Cook until tender

   6. Simmer uncovered for *25 to 30 minutes*, stirring occasionally, until the *potatoes are tender* and the cabbage has softened.

7. Finish with dill

   7. Turn off the heat and stir in the *fresh dill*. Let the borscht stand for *5 minutes* so the flavors settle.

8. Serve with sour cream

   8. Ladle the *hot borscht* into bowls and top each serving with *2 tablespoons sour cream*.