Borscht, a traditional sweet and sour Ukrainian beet soup, is enhanced with roasted vegetables, caramelized onions and leeks, all wrapped up in a brightly-colored broth - incredibly healthy and tasty to boot!
Course Main Course, Soup
Cuisine Ukrainian
Keyword borscht
Prep Time 45 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 2 hourshours
Servings 6servings
Calories 187kcal
Author Erica
Ingredients
3Tablespoonsolive oilseparated
3large beetsscrubbed, peeled, and cubed
1carrotsliced
1large sweet potatopeeled and cubed
kosher salt
black pepper
2tablespoonsunsalted butter
½large onionsliced
1leekchopped
3clovesgarlicchopped
8cupsvegetable stock
1bay leaf
1teaspoondried thyme
½cabbageshredded
3-4Tablespoonsred wine vinegar
Sour creamfor garnish
Parsley or dillfor garnish
Instructions
Preheat oven to 400 degrees F. Line a baking pan with aluminum foil; scatter cubed beets, carrots, and sweet potatoes on lined pan and drizzle with 2 Tablespoon olive oil. Season with salt and pepper and toss to cover evenly. Roast uncovered for 35-40 minutes, until fork tender. Remove from oven and set aside.
In a dutch oven or heavy stockpot, melt butter over medium high heat. Add remaining tablespoon of olive oil, then add onions and leeks. Saute for about 15 minutes, stirring frequently until onions are translucent and leeks are sticky. Add garlic and cook another minute or so, until fragrant.
Stir in vegetable broth, then roasted vegetables, bay leaf, and thyme. Bring to a boil, then reduce heat to low and add shredded cabbage. Simmer 15-20 minutes, until cabbage is tender.
Add red wine vinegar, and season to taste with salt and pepper. Garnish with dollops of sour cream and chopped parsley or fresh dill. Borscht can be eaten hot or cold, and flavor deepens over time.