Table for TwoBorscht
Ukraine's deep-red beet soup with cabbage, potatoes and a tangy finish, served with a spoon of sour cream and fresh dill.
Photo: Rasmus Gundorff Sæderup / Unsplash
⏱ 75 min📶 Hard👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Beets, 2 medium, peeled and grated
- Potatoes, 2, cubed
- Cabbage, 200 g, shredded
- Carrot, 1, grated
- Onion, 1, chopped
- Tomato paste, 2 tbsp
- Vegetable stock, 1200 ml
- Garlic, 2 cloves
- Vinegar or lemon juice, 1 tbsp
- Sour cream & dill, to serve
Steps
- Bring the stock to a boil and add the potatoes.
- Meanwhile, fry the onion and carrot in oil, then add the beets, tomato paste and vinegar and cook for 10 minutes — the acid keeps the color bright.
- Add the cabbage to the pot and simmer for 10 minutes.
- Stir in the beet mixture and garlic, season, and simmer gently for 15 minutes more.
- Rest for 10 minutes, then serve with sour cream, dill and dark bread.
Cook it together: One of you grates the beets (aprons on!), the other chops the cabbage and potatoes.
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