Adapted from the recipe by Holly Nilsson
Prep & cook time: 50 minutes
Makes 6 servings
Borscht is a traditional soup eaten in many Eastern European countries, including Ukraine, where it is an important part of culinary identity. Beets give this vegetable soup an earthy sweetness, while a dash of lemon juice and zest provide contrasting sour notes.
*Ingredients currently available at the Saratoga Farmers’ market
- 2 tablespoons olive oil
- 4 red beets*, peeled and ½ inch diced (approx 1 ½ pounds)
- 2 carrots*, ½ inch diced
- 1 large potato*, peeled and ½ inch diced
- ½ small green cabbage*, shaved
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth*
- 4 cups beef broth
- 2 tablespoons dill fresh, minced
- 2 tablespoons lemon juice fresh
- 1 teaspoon lemon zest
- 1 bay leaf
- kosher salt to taste
- black pepper to taste
- sour cream optional, for serving
- Add olive oil to a soup pot and set over medium-high heat. When the oil is hot, add in the beets, carrots, potatoes, and cabbage. Stir to combine.
- Cook for 10 minutes to slightly soften the vegetables.
- Add in the garlic and saute for 30 seconds or until fragrant.
- Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
- Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
- Serve with a dollop of sour cream on top.