Ukraine on your plate: Make this delicious borscht at home
Borscht is a traditional Ukrainian soup that gets its vibrant red color from beets. With centuries of history, it's a staple in Eastern European cuisine and known for its hearty yet refreshing taste. There are many cultural variations, but today we focus on a vegetarian, eggless version that brings authentic Ukrainian flavors to your kitchen. Let's get cooking!
Gather the following ingredients
For this vegetarian borschet, you'll need three medium beets (peeled and grated), two carrots (peeled and grated), one large onion (finely chopped), two potatoes (cubed), half a head of cabbage (shredded), three tablespoons tomato paste, six cups vegetable broth, two tablespoons vegetable oil, and one teaspoon each of vinegar and sugar. Season with salt and pepper, and serve with sour cream.
Preparing the vegetables
Begin by washing your vegetables, as they are crucial to this dish. Peel and grate the beets and carrots; finely chop the onion; cube the potatoes; and shred the cabbage. This prep work is vital for a smooth cooking process. Ensure all vegetables are thoroughly cleaned before you start cutting to maintain cleanliness and flavor integrity throughout the cooking experience.
Cooking the soup base
In a large pot, warm two tablespoons of vegetable oil over a medium flame. Begin by sauteing the finely chopped onions until they turn translucent. Following the onions, add the grated beets and carrots to the mix. Allow these vegetables to cook together for roughly ten minutes. Afterward, blend in the tomato paste thoroughly, ensuring an even distribution with the vegetables.
Adding broth & seasoning
Pour six cups of vegetable broth into the pot with your sauteed vegetables. Bring to a boil, then add the cubed potatoes and shredded cabbage. Once it boils again, reduce the heat to simmer. At this point, stir in one teaspoon each of vinegar and sugar to achieve the distinctive tangy-sweet flavor that borscht is known for.
Final touches & serving
Allow the borscht to gently simmer over low heat until the vegetables reach a tender state, which should take around 30 minutes. As the soup approaches completion, season it with salt and pepper to suit your taste preferences. When ready to serve, ladle the hot borscht into bowls and garnish each with a generous spoonful of sour cream, enhancing the soup's richness and flavor.
