Description
Discover the delightful flavors of this classic Borscht Soup, packed with vibrant, roasted beets, fresh dill, and a touch of tangy sour cream. This easy-to-make recipe is not only nourishing but also a feast for the senses, perfect for a satisfying and comforting meal.
Ingredients
– 3 medium beets, peeled and cubed
– 1 large onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 2 cups shredded cabbage
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1 teaspoon caraway seeds (optional)
– Salt and pepper to taste
– Sour cream, for serving
– Chopped fresh dill, for serving
Instructions
1. – Preheat your oven to 400°F (200°C). Toss the cubed beets with a drizzle of olive oil and roast for 25-30 minutes, until tender.
2. – In a large pot, sauté the onion and garlic in a little oil over medium heat until fragrant and translucent, about 5 minutes.
3. – Add the roasted beets, broth, cabbage, apple cider vinegar, honey, and caraway seeds (if using). Season with salt and pepper.
4. – Bring the soup to a simmer and cook for 15-20 minutes, or until the cabbage is tender.
5. – Ladle the borscht soup into bowls and top with a dollop of sour cream and a sprinkle of fresh dill.
Notes
– For a creamier texture, you can blend part of the soup before serving.
– Try adding a splash of vodka or a squeeze of lemon juice to brighten the flavor.
– Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European