Ingredients
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2 tbsp Olive Oil
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4 Red Beets
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2 Carrots
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1 large russet potato
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1/2 small green cabbage
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2 cloves of garlic
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4 cups vegetable broth
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4 cups Beef Broth
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2 tbsp chopped fresh dill
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2 tbsp fresh lemon juice
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1 tsp fresh lemon zest
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1 bay leaf
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Salt & pepper
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sour cream
Directions
Although some might argue that this dish is Ukrainian, it has become a staple soup in Russian cuisine as well. The most important ingredient of this soup is beetroot, a vegetable that gives the dish its vibrant color and distinctly eartly flavour. Other ingredients are usually cabbage, potato, onion, carrot, and tomato. Borscht is often made with beef broth, but can easily be adjusted to be vegetarian. It is usually served with a spoonful of sour cream, some parsley or dill on the top, and a slice of bread on the side.
Preparation:
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Add the olive oil to a soup pot and set over a medium-high heat. When the oil is hot, add the diced beets, carrots, potatoes, and shaved cabbage. Stir to combine.
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Cook for 10 minutes to slightly soften the vegetables.
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Add the minced garlic and sauté for 30 seconds or until fragrant.
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Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
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Discard the bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
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Serve with a dollop of sour cream on top.
