This soup is popular all over eastern Europe, specifically in the Ukraine. This version hails from Belarus where they add big chunks of potatoes. The longer it cooks, the happier this Borshch tastes.
| Servings | Prep Time |
| 6 | 20 minutes |
| Cook Time |
| 1 hour |
|
|
|
|
This soup is popular all over eastern Europe, specifically in the Ukraine. This version hails from Belarus where they add big chunks of potatoes. The longer it cooks, the happier this Borshch tastes.
|
Ingredients
- 1 large onions , chopped
- 1-2 large russet potatoes , as desired
- 2 Tbsp vegetable oil
- 2 beets , diced
- 2 carrots , silced
- 2 turnips , diced
- 1/2 head green cabbage ,sliced thinly
- 6 oz tomato paste
- 1 Tbsp sugar
- 2 Tbsp vinegar
- salt
- pepper
- 32 oz beef broth
- water , as needed
- sour cream (optional)
Servings:
Units:
Instructions
- In a large pot, cook onion in vegetable oil until soft and slightly golden. Add the rest of the ingredients, except sour cream. Add water as needed to “cover” all the veggies.
- Bring to a low simmer and cook for at least an hour. I simmered mine for a couple of hours and the flavor was wonderful.
- Ladle into serving bowls and top with a dollop of sour cream.
Recipe Notes
NOTE: I added the beets after the cabbage had some time to cook down, making room in the pot.
Leave out sour cream for vegan.