Ukrainian Borscht

Deep red Ukrainian beet and cabbage soup with beef or vegetable stock, potato, carrots and a dollop of sour cream. A hearty Eastern European classic full of umami and tang.

Ingredients

• 3 beets, peeled and shredded
• 1.5 liters beef or vegetable stock
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 200 g white cabbage, shredded
• 2 potatoes, diced
• 2 tbsp tomato paste
• 1 tbsp vinegar
• 1 tsp sugar
• 2 bay leaves
• 2 garlic cloves
• Salt and pepper
• Sour cream and dill to serve

Method

1. 1
   Sauté onion, carrots and celery until soft. Add beets and cook 5 minutes.
2. 2
   Add stock, potatoes, cabbage, tomato paste, vinegar, sugar, bay leaves and garlic. Bring to a boil.
3. 3
   Simmer until vegetables are tender, about 25 minutes. Press in garlic and season.
4. 4
   Remove bay leaves. Serve with a dollop of sour cream and chopped dill.