Friday, June 3, 2011


Borscht  or beet root soup is a hearty soup that was originated in Ukraine and now is enjoyed in many Eastern and Central European countries .  

3 medium beets,  cubed
1 medium onion, diced
1 tbsp vegetable oil
1 small green cabbage, shredded
4 medium carrots, diced
2 medium tomatoes, diced
2 cloves garlic, minced
2 cups beef broth
3 cups water
2 tbsp white sugar
Salt and pepper to taste
1/3 cup fresh dill weed, chopped

In a large pot, over  medium heat, heat vegetable oil and saute onion and garlic for 2 minutes. Add carrots and cabbage, saute for 2 minutes. Add beef broth, water, beets, tomatoes, sugar, salt and pepper. Bring to a boil.  Reduce heat to low and simmer  for 40-50 minutes. Add more seasoning if necessary. Add chopped dill weed, cover and turn off the heat. Let stand for 5 minutes. Serve with sour cream. 

1 comment:

  1. Looks good.. bookmarking this page as I am always looking for a borscht recipe in the fall/winter and usually end up just winging it. Thanks!