Name: Borscht
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 1½ cups thinly-sliced (about 3 small potatoes) potatoes; 1 cup thinly-sliced beets; 4 cups water; 1–2 tablespoons butter; 1½ cups chopped (about ⅓ of a large onion) onion; 1½ teaspoons salt; 1 stalk, chopped celery; 1 medium, chopped carrot; 3–4 cups shredded (about ⅓ of a large cabbage) cabbage; a little (fresh-ground) black pepper; 1 teaspoon dill weed; 1–2 tablespoons cider vinegar; 1–2 tablespoons brown sugar; 1–2 tablespoons honey; 1 cup tomato purée; ¼ to ½ cup tomato paste; as needed (for serving) sour cream; as needed (for serving) yogurt

Vegetarian

6 servings

155 cal/serving

Instructions

Step 1

Cook potatoes and beets in water until tender (20–30 minutes).

PotatoesBeetsWater

Step 2

Melt the butter in a Dutch oven or soup pot.

Butter

Step 3

Add onion and salt and cook until the onions are translucent (8–10 minutes).

OnionSalt

Step 4

Add celery, carrot, cabbage, and 2 cups of the cooking water; cover and cook until vegetables are tender (8–10 minutes).

CeleryCarrotCabbageWater

Step 5

Add the potatoes, beets, remaining water, tomato purée or tomato paste, brown sugar or honey, cider vinegar, dill and black pepper.

PotatoesBeetsWaterTomato puréeTomato pasteBrown sugarHoneyCider vinegarDill weedBlack pepper

Step 6

Cover and simmer for at least 15 minutes.

PotatoesBeetsWaterTomato puréeTomato pasteBrown sugarHoneyCider vinegarDill weedBlack pepper

Step 7

Adjust seasonings; if too thin, simmer uncovered and add more tomato paste if needed.

SaltTomato pasteBlack pepper

Step 8

Serve hot topped with sour cream or yogurt and sprinkled with dill.

Sour creamYogurtDill weed

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.