Borscht

Origin

Ingredients

• 340 g diced onion
• 115 g diced carrot
• 4 medium cloves garlic, minced
• 900 g diced beets
• 340 g shredded cabbage
• 1 28-ounce can peeled whole tomatoes, drained and crushed
• 450 g diced red potatos
• 115 g diced kielbasa (optional)
• Red wine vinegar, to taste
• 1/2 cup (120ml) sour cream
• 1 teaspoon (5g) ground toasted caraway seeds (optional)
• Minced fresh dill, for garnish
• 2800 ml beef broth (3 quarts)
• stewing meats from broth proces, if available, diced

Method

• In a large, heavy-bottomed stockpot, heat the oil until shimmering
• Add onion, carrot, and garlic and cook, stirring, until softened, about 5 minutes
• Add beef broth and bring to a simmer
• Add stewing meats, beets, cabbage, and tomatoes
• Cook until vegetables are tender, about 20 minutes
• Add potatoes and kielbasa, if using
• Cook until potatoes are just tender, about 15 minutes
• Season with salt and pepper
• Add vinegar until soup hits the perfect balance of sweet and sour
• Stir toasted caraway, if using, into sour cream and season lightly with salt.
• Ladle hot borscht into bowls and top with dollops of caraway sour cream and fresh dill.
• Serve right away.