Borscht (Traditional Eastern European Beet Soup)

Classic Eastern European soup made from beets, giving it a rich red color and earthy-sweet flavor.

Ingredients (Serves 4–6)

• 4–5 medium beets, peeled and grated or sliced

• 1 small onion, chopped

• 1 carrot, peeled and sliced

• 1 celery stalk or small root, sliced

• 1–2 cloves garlic, minced

• 1 liter vegetable or beef broth

• 1–2 bay leaves

• 5–6 whole black peppercorns

• 1–2 tbsp vinegar or lemon juice (to taste)

• Salt, to taste

• Optional: cooked meat (beef or pork), beans, or potatoes

• Fresh dill or parsley, chopped, for garnish

• Sour cream, for serving

Preparation

1. Cook the vegetables:

   • In a large pot, sauté onion and garlic lightly in oil until translucent.

   • Add beets, carrot, celery, bay leaves, peppercorns, and broth.

2. Simmer the soup:

   • Bring to a boil, then reduce heat and simmer for 30–40 minutes until vegetables are tender.

3. Season and finish:

   • Remove bay leaves and peppercorns.

   • Stir in vinegar or lemon juice gradually to balance sweetness.

   • Add salt to taste.

   • Optionally, add cooked meat, beans, or potatoes for a heartier version.

4. Serve:

   • Ladle into bowls and garnish with a dollop of sour cream and fresh dill or parsley.

Cooking Tips

• Gradually add vinegar or lemon juice to maintain a balanced sweet-tart flavor.

• For a smooth, clear soup, strain the broth before serving.

Serving Suggestions

• Serve hot with dark rye bread or rolls for a traditional accompaniment.

• Enjoy with sour cream and a sprinkle of fresh dill, or pair with boiled potatoes for a heartier meal.