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Vibrant Beet and Red Cabbage Borscht with Dill
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Course Soup
Cuisine Eastern European
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 4 medium beets, peeled and diced
  • 2 cups shredded red cabbage
  • 1 large onion, diced
  • 2 carrots, sliced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh dill
  • 2 tablespoons red wine vinegar
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and garlic. Cook for 5 minutes until the onion softens.
  • Stir in the diced beets and shredded red cabbage. Cook for another 3 minutes to coat the vegetables.
  • Pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
  • Cover and cook for 25 minutes until the beets are tender.
  • Remove from heat. Stir in the red wine vinegar, salt, and black pepper. Add most of the dill and reserve a small amount for the top.

Notes

Simmer the broth uncovered for the final 5 minutes if you prefer a thicker consistency. Leftovers keep well in the fridge for 3 days and reheat gently on the stove without losing color. Add a splash of broth when warming if the stew thickens too much.
Course: Soup
Cuisine: Eastern European
Equipment: Large pot, Cutting board, Knife