Ingredients
Method
Preparation
- Peel the beets and cut them into small cubes. Dice the onion and slice the carrots thinly. Chop the cabbage into bite-sized pieces.
Sautéing
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent and fragrant, about 3-4 minutes.
- Toss in the beets and carrots, stirring to coat them in the oil and mix with the onions. Sauté for an additional 5 minutes.
Cooking
- Gently fold in the chopped cabbage, allowing it to cook down slightly for about 5 minutes.
- Add the vegetable or chicken broth, making sure all the ingredients are covered. Bring to a boil, then reduce heat and let simmer for about 30 minutes.
- Once the vegetables are tender, add the vinegar, salt, and pepper to taste. Simmer for an additional 5 minutes.
Serving
- Ladle the borscht into bowls and garnish with fresh dill and a dollop of sour cream if desired.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to five days. You can also freeze portions for later enjoyment.