Borscht
Beetroot soup.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Sauté the chopped onion and grated carrot in a large soup pot with a tablespoon of oil over medium heat until softened (about 5 minutes).
- 2
Add the grated beets and tomato paste to the pot. Cook for another 5 minutes, stirring frequently, until the beets release their vibrant juices.
- 3
Pour in the broth and bring to a simmer. Add the diced potatoes and cook for 10 minutes.
- 4
Stir in the shredded cabbage and minced garlic. Simmer for another 15-20 minutes until all vegetables are completely tender.
- 5
Stir in the white vinegar to brighten the flavors and balance the sweetness of the beets. Season generously with salt and black pepper.
- 6
Ladle the hot soup into bowls and garnish with a dollop of fresh sour cream and chopped dill.
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