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

1. Bring broth to a boil
2. Add cabbage, cover, and boil for 15-20 minutes until cabbage is softened
3. Heat 1 tsp vegetable oil in a large skillet. Sauté onion and carrot until softened, about 5 minutes
4. Add beets to sauté pan and cook for another 5 minutes
5. 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
6. Turn off heat. Add vinegar, maple syrup, garlic, and a pinch of pepper. Let sit for 5-10 minutes to infuse flavors
7. Stir in dill and salt and pepper to taste
8. If you’d like, top with parsley and a dollop of your favorite sour cream or unflavored yogurt.
9. Serve with warm bread.