Borscht (Russia)

Borscht is a classic Russian soup known for its vibrant red color and hearty flavor. It’s typically made with beets, which give the soup its distinctive color, and a combination of vegetables and sometimes meat. Here’s a traditional recipe for Russian Borscht:

Ingredients:

For the Soup:

• 2-3 medium beets, peeled and grated
• 2-3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 2 large carrots, peeled and grated
• 2 large potatoes, peeled and diced
• 4 cups beef or vegetable broth
• 1 can (14 oz) diced tomatoes (or 2-3 fresh tomatoes, chopped)
• 1 small cabbage, shredded
• 2 bay leaves
• 1 teaspoon dried dill (or 2-3 sprigs fresh dill)
• Salt and black pepper to taste
• 2-3 tablespoons white or red wine vinegar (adjust to taste)
• Sour cream and fresh dill for garnish (optional)

For the Beef (Optional):

• 1 pound beef (such as chuck or stew meat), cubed
• Water for boiling
• Salt and pepper to taste

Instructions:

1. Prepare the Beef (Optional):

a. If using beef, place it in a large pot, cover it with water, and bring it to a boil.

b. Reduce the heat, simmer for about 10 minutes, then drain. This helps remove impurities and excess fat.

c. Return the beef to the pot and cover it with fresh water. Bring it to a boil again, then reduce the heat and simmer until the beef is tender, about 1-1.5 hours. Season with salt and pepper to taste.

2. Prepare the Vegetables:

a. In a large soup pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

b. Add the minced garlic and grated beets to the pot. Sauté for another 5-7 minutes until the beets begin to soften and release their juices.

c. Add the grated carrots and continue to cook for another 5 minutes.

d. Stir in the diced potatoes and cook for a few more minutes.

3. Add Broth and Tomatoes:

a. Pour in the beef or vegetable broth and add the canned diced tomatoes (or fresh chopped tomatoes). Stir to combine.

4. Simmer:

a. Add the shredded cabbage, bay leaves, and dried dill (if using). Bring the soup to a simmer and let it cook for about 30-40 minutes or until all the vegetables are tender.

5. Season and Finish:

a. Season the soup with salt, black pepper, and white or red wine vinegar to taste. Adjust the vinegar to your preference for tanginess.

b. If using fresh dill, add it to the soup just before serving.

6. Serve:

a. Ladle the hot Borscht into serving bowls.

b. Garnish each bowl with a dollop of sour cream and a sprinkle of fresh dill, if desired.

7. Enjoy!

Borscht is often served with a slice of dark rye bread or a spoonful of sour cream on the side. It’s a hearty and flavorful soup that’s perfect for cold weather or any time you crave a comforting meal.