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Traditional Beet Borscht (Ruby Beetroot and Cabbage Soup with Fresh Dill)
The iconic Eastern European ruby-red soup: grated beetroot gently braised with lemon juice to preserve its vibrant hue, simmered with tender potatoes, sweet cabbage, carrots, and heaps of dill.
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
6servings
- Fresh beetroot, peeled and coarsely grated400 g
- Green cabbage, finely shredded300 g
- Potatoes, diced300 g
- Carrots, grated150 g
- Yellow onion, finely chopped1 piece
- Garlic cloves, minced3 clove
- Fresh lemon juice2 tbsp
- Sunflower oil2 tbsp
- Fresh dill, finely chopped1 piece
- Sour cream for serving120 g
- Water or vegetable broth1500 ml
- Salt1.5 tsp
Preparation Steps
1
In a skillet, sauté grated beets in 1 tbsp oil with lemon juice for 10 minutes to fix their vibrant ruby color.
10 min timer
2
Bring water or broth to a boil in a large pot, add diced potatoes and salt, cooking for 10 minutes.
10 min timer
3
Sauté chopped onion and grated carrot in remaining oil for 5 minutes, then add to the pot with shredded cabbage.
7 min timer
4
Stir in sautéed beets and minced garlic. Simmer gently for 15 minutes until all vegetables are tender.
15 min timer
5
Remove from heat, stir in fresh dill, and serve steaming hot with a dollop of cold sour cream.
1 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
