Borscht
This hearty stew is a favorite of many Ukrainian people—including our own Ukrainian snack suppliers! Traditionally served with bread, Borscht gets its vivid red color from beets.
Ingredients
- 12 cups broth (beef or vegetarian)
- 4 cups red or green cabbage, thinly sliced
- 1 large onion, chopped
- 3 carrots, chopped
- 2 large beets, peeled and chopped
- 4 large potatoes, peeled and diced
- 2 garlic cloves, minced
- 6 oz canned tomato paste
- 1 tbsp white vinegar
- 1 tsp maple syrup or your favorite sweetener
- 1/4 cup fresh dill, finely chopped
- Fresh parsley to garnish (optional)
- Salt and pepper to taste
Preparation
- Bring broth to a boil
- Add cabbage, cover, and boil for 15-20 minutes until cabbage is softened
- Heat 1 tsp vegetable oil in a large skillet. Sauté onion and carrot until softened, about 5 minutes
- Add beets to sauté pan and cook for another 5 minutes
- Add sautéd veggies, potatoes, tomato paste, and a pinch of salt to the broth. Cover, bring to boil, then reduce heat to low and cook for 20 minutes
- Turn off heat. Add vinegar, maple syrup, garlic, and a pinch of pepper. Let sit for 5-10 minutes to infuse flavors
- Stir in dill and salt and pepper to taste
- If you’d like, top with parsley and a dollop of your favorite sour cream or unflavored yogurt.
- Serve with warm bread.