Borscht soup

Borscht Soup Recipe

Ingredients:

• 1 lb (450g) beef stew meat or pork, cubed (optional for a vegetarian version)
• 2 tbsp vegetable oil or butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium beets, peeled and grated or finely chopped
• 2 medium carrots, peeled and grated or finely chopped
• 1 medium potato, peeled and diced
• 1/4 medium cabbage, shredded
• 1 small bell pepper, diced (optional)
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups beef or vegetable broth
• 2 bay leaves
• 1 tbsp tomato paste
• 1 tbsp apple cider vinegar or lemon juice
• 1 tbsp sugar or sweetener (optional)
• Salt and black pepper, to taste
• Fresh dill, chopped (for garnish)
• Sour cream (for serving)

Instructions:

1. Cook the Meat (Optional):
   • If using meat, heat the oil in a large pot or Dutch oven over medium heat.
   • Add the beef or pork cubes and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the chopped onion and cook for about 5 minutes until softened.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
   • Add the grated beets and carrots, and cook for about 5 minutes, stirring occasionally.
3. Add the Broth and Potatoes:
   • Add the broth, diced potatoes, and bay leaves to the pot.
   • If you browned the meat earlier, add it back to the pot along with any juices that have accumulated.
   • Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.
4. Add the Cabbage and Tomatoes:
   • Add the shredded cabbage, diced tomatoes (with their juices), tomato paste, diced bell pepper (if using), and the sugar (if using) to the pot.
   • Stir in the apple cider vinegar or lemon juice.
   • Simmer the soup for another 15-20 minutes until all the vegetables are tender and the flavors are well combined.
5. Season the Soup:
   • Season with salt and black pepper to taste.
   • Remove the bay leaves and discard them.
   • Taste and adjust the seasoning with more vinegar or sugar if needed.
6. Serve:
   • Ladle the soup into bowls.
   • Garnish with chopped fresh dill and a dollop of sour cream.

Tips:

• Vegetarian Version: Omit the meat and use vegetable broth instead of beef broth. Add more vegetables like turnips or mushrooms for added flavor.
• Beet Preparation: For a deeper red color, you can roast the beets in the oven before grating them. This also enhances their natural sweetness.
• Flavor Balance: Borscht is traditionally a balance of sweet and sour. Adjust the vinegar and sugar levels to suit your taste.
• Serving: Borscht can be served hot, but it also tastes great chilled. Serve it with a slice of rye bread on the side for a traditional touch.

Cooking Time:

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Nutritional Information (per serving, about 6 servings):

• Calories: ~180 kcal (without meat)
• Protein: ~5g (without meat)
• Fat: ~7g (without meat)
• Carbohydrates: ~25g
• Fiber: ~5g
• Sugar: ~10g

This Borscht Soup is a beautiful and flavorful dish that’s both nourishing and satisfying. It’s perfect for any time of year, whether served warm in the winter or chilled in the summer. Enjoy!