Borscht
An Eastern European root vegetable stew known for its hearty flavors and bright purple color.
Ingredients
- 4 medium beets, peeled, cubed
- 1 large russet potato, peeled, cubed
- 1 medium yellow onion, diced
- 3 medium carrots, peeled, thin sliced
- 3 cloves of garlic, crushed
- 8 ounces green cabbage, finely shredded
- 1/8 cup extra virgin olive oil
- 4 cups beef stock
- 2 cups vegetable stock
- 1 teaspoon fresh lemon zest
- 1/4 cup fresh lemon juice
- 1/8 cup fresh dill, finely chopped
- salt and black pepper
- sour cream or plain greek yogurt (garnish)
Instructions
- Peel and chop the carrots, beets, potatoes and onion and set them aside
- Add 1/8 cup of olive oil into a large dutch oven or big soup pot and place it over medium heat
- Add the chopped carrots, beets, potatoes and onions and the shredded cabbage into the pot
- Cover the pot and cook the vegetables, stirring occasionally, until they begin to soften (approximately 15 minutes)
- Once the vegetables have softened a bit, add the garlic and let it cook for about 60 seconds, stirring consistently until it is very fragrant
- Add the beef and vegetable stock and stir to combine
- Bring the soup up to a simmer and simmer for 30 minutes
- Once the carrots have softened, add 1 teaspoon of lemon zest, the juice from that lemon and 1/8 cup of finely chopped dill. The dill is optional, but highly recommend
- Stir to combine
- Garnish each bowl of borscht with a scoop of sour cream or greek yogurt and a few extra dill fronds
- Serve hot