Borscht with Cabbage and Beets
Traditional homemade borscht with tender cabbage and juicy beets. Easy to prepare and a very hearty soup for a family lunch.
Author
home_olga
Instructions
In a pot, bring water to a boil, add potatoes, and cook for 10 minutes until partially cooked.
💡 Tip: To keep the borscht clear, cook over low heat.
About 10 min
In a skillet, heat the oil, sauté the onion and carrot until soft, then add the beets and tomato paste, and simmer for 10 minutes.
💡 Tip: Cook the beets until soft so they release their juice and color.
About 10 min
Add the cabbage, bay leaf, salt, and pepper to the pot with potatoes. After 5 minutes, add the sautéed vegetables and minced garlic, and cook for another 10 minutes.
💡 Tip: Occasionally taste the soup for salt and adjust the seasonings.
About 15 min
Remove the borscht from heat, let it steep covered for 10 minutes. Serve with a spoonful of sour cream and fresh dill.
💡 Tip: Borscht tastes better the next day after steeping.
About 10 min
