Borscht
A vibrant, earthy beet soup that’s as beautiful as it is delicious, finished with a cool dollop of sour cream.
70 min
Medium
Europea del Este
4 servings
The story behind
I remember trying Borscht for the first time on a freezing afternoon, and I was blown away by how satisfying a vegetable-forward soup could be. It’s the ultimate comfort food from Eastern Europe, and though everyone makes it differently, that signature deep red color is unmistakable. For me, it’s the perfect cozy dinner. I’d suggest serving it with a thick slice of dark rye bread and maybe a cold glass of kvas or even a crisp white wine. It’s a fantastic choice for a light lunch too, especially since the flavors develop even more if you let it sit overnight. It truly is like a warm hug in a bowl.
Instructions
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1Start by simmering your shredded beets and carrots in the broth until they begin to soften.
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2Stir in the cabbage and the vinegar; the vinegar is the secret key to keeping that stunning red hue.
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3Let everything simmer gently on low heat so the flavors meld together perfectly.
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4Ladle the soup into bowls and top each one with a good dollop of sour cream.
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5Garnish with some fresh dill and serve it hot with a side of crusty bread.
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