Borsch Recipe

Preparing the Vegetables

Begin by peeling and finely chopping the beets, cabbage, carrots, onion, tomato, and garlic. Keep the vegetables separate as they will be added to the soup at different stages.

Starting the Soup Base

Heat the vegetable oil in a large soup pot over medium heat. Add the chopped onions and carrots, sautéing until they are soft and slightly caramelized. Next, add the tomato (fresh or sauce) and garlic, cooking for an additional minute to integrate the flavors.

Adding the Remaining Ingredients

Pour in the meat or vegetable broth, followed by the chopped beets and cabbage. Bring the mixture to a boil, then reduce the heat to a simmer. Season with sugar, vinegar, salt, and pepper. Let the soup cook, stirring occasionally, until the vegetables are tender, about 30-40 minutes.

Final Touches

Taste and adjust the seasoning if necessary. Optionally, fresh herbs like dill or parsley can be added for an extra flavor boost. Serve the borsch hot, or let it cool and refrigerate to serve cold later. Enjoy your wholesome Eastern European Beet Soup!