Homemade Borscht (Beet Soup)

A comforting Eastern European soup with earthy beets, tender vegetables, and a tangy finish.

Ingredients

• 3 medium beets, peeled and diced
• 2 medium potatoes, peeled and diced
• 2 medium carrots, peeled and grated
• 1 small onion, diced
• 2 cups shredded cabbage
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp olive oil or butter
• 6 cups vegetable broth (or chicken broth for non-vegan version)
• 1 tbsp vinegar or lemon juice (for brightness)
• Salt and black pepper, to taste
• Optional: 1 tsp sugar to balance the beets
• Fresh dill, chopped (for garnish)
• Plain yogurt or sour cream, for serving

Instructions

1. Sauté the base:
   In a large pot, heat olive oil or butter over medium heat. Add diced onion and carrots, and cook until softened (about 5 minutes). Stir in garlic and tomato paste; cook for another minute.
2. Add vegetables:
   Add the diced beets, potatoes, cabbage, and broth. Bring to a boil, then reduce heat to a simmer.
3. Simmer:
   Cook uncovered for about 35–45 minutes, until the beets and potatoes are tender.
4. Season:
   Stir in vinegar (or lemon juice), salt, pepper, and a pinch of sugar if desired. Taste and adjust seasoning.
5. Serve:
   Ladle into bowls and top with a spoonful of plain yogurt (or sour cream) and a sprinkle of fresh dill.

Tips

• For deeper flavor, roast the beets before adding them to the soup.
• You can add a bit of cooked shredded beef or beans for extra protein.
• This soup tastes even better the next day once the flavors meld!