Ukrainian Borsch Soup
This hearty soup is a great lunch with a side salad and a thick slice of fresh dark rye bread!!
Ingredients
- 2 900ml cartons vegetable stock (or chicken)
- 3 medium beets, peeled and shredded
- 3 large carrots, peeled and shredded
- 3 medium baking potatoes, peeled and cubed
- 1/4 head cabbage, cored and shredded
- 1 793 ml can diced tomatoes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup water
- 1 156ml can tomato paste
- 2 tbsp apple cider vinegar
- Salt and pepper
- ½ cup sour cream or Greek/thick yogurt
- 2 tbsp fresh dill, chopped
- olive oil, to drizzle optional
Instructions
- In a large pot, pour in the stock and bring to a boil over high heat.
- Add in the potatoes; cook for 15 minutes
- Add the beets, carrots and cabbage as well as the diced tomatoes and continue to cook for about another 10 minutes.
- In a medium pan, heat olive oil and cook onions and garlic until softened (for about 5 minutes); add tomato paste and water; cook for a few minutes until combined.
- Add the tomato/onion mixture along with the vinegar, to the pot and combine. If desired, place an immersion blender into the pot and purée a bit of the soup (but leave some chunky); season with salt and pepper.
- Pour into serving bowls, dollop with sour cream/yogurt and sprinkle with dill and drizzle with olive oil if using.