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Borscht

Ingredients

  • 2 Tbsp olive oil
  • 1 small onion diced
  • 3-4 garlic cloves minced
  • 2 medium sized beets diced
  • 4-5 stalks of celery diced
  • 2 carrots diced
  • 10-12 baby potatoes diced
  • 1/2 head purple cabbage chopped
  • 2 Tbsp tomato paste
  • 1 1/2 Tbsp brown sugar
  • 1 Tbsp champagne vinegar
  • 4 Tbsp dill
  • 2 bay leaves
  • Salt and pepper to taste
  • 4.5 cups chicken broth
  • 7 cups water
  • Sour cream or Greek yogurt

Instructions

  1. Heat oil in dutch oven and sauté onion and garlic until soft, about 5 minutes.
  2. Add in celery, carrots, beets and potatoes and cook while constantly stirring to avoid burning, until vegetables start to soften, about 15 minutes.
  3. Add remaining ingredients to pot. Stir well and bring to a boil. Reduce heat and let simmer while occasionally stirring for about 45 minutes.
  4. Serve with a dollop of sour cream or Greek yogurt!

Recipe Notes

Use white wine vinegar if you don't have champagne vinegar.
Make it vegetarian by using vegetable stock instead.