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Eastern European

Borscht

Deep ruby Ukrainian beet soup with cabbage and a swirl of sour cream. Earthy, sweet, and nourishing.

70 min
Total time
8
Servings
20 min
Prep
50 min
Cook
beginnerlunchvegetariangluten-free
Source: Famishly Kitchen

Ingredients

8 servings
  • 4 medium beets
  • 2 cups shredded cabbage
  • 2 carrot
  • 1 onion
  • 2 potato
  • 396.9 g canned tomatoes
  • 3 cloves garlic
  • 1.44 l vegetable broth
  • 15 ml red wine vinegar
  • handful dill
  • to serve sour cream

Make it your way

Instructions

Plan my prep
  1. Step 1.Peel and grate beets and carrot. Dice potato and onion.
  2. Step 2.Saute onion in oil 5 min. Add beets and carrot, cook 10 min.
  3. Step 3.Add broth, tomatoes, potato, cabbage, and garlic. Simmer 30 min.
  4. Step 4.Stir in vinegar, season. Serve with dill and sour cream.

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