📝 About This Recipe
This traditional Ukrainian-style borscht celebrates the humble beet, transforming it into a complex, jewel-toned masterpiece that is naturally dairy-free. By balancing the earthy sweetness of root vegetables with a sharp hit of acidity and a rich, aromatic broth, we create a soup that is incredibly hearty without the need for cream. It is a soul-warming dish that tastes even better the next day as the flavors continue to meld and deepen.
🥗 Ingredients
The Aromatic Base
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and grated)
- 3 tablespoons Sunflower Oil (traditional for an authentic flavor profile)
- 4 cloves Garlic (minced)
The Heart of the Soup
- 3 large Beets (peeled and cut into matchsticks or coarsely grated)
- 3 medium Potatoes (Yukon Gold or Russet, peeled and cubed into 1/2 inch pieces)
- 1/2 small head Green Cabbage (thinly shredded)
- 8-10 cups Vegetable Broth (use high-quality low-sodium broth)
- 2 tablespoons Tomato Paste (adds depth and umami)
Seasoning and Brightness
- 2 tablespoons Lemon Juice (essential to preserve the bright red color)
- 1 tablespoon Apple Cider Vinegar (for a sharp, fermented-style tang)
- 2 pieces Bay Leaves
- 1 teaspoon Sugar (to balance the acidity)
- 1.5 teaspoons Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 1/2 cup Fresh Dill (chopped)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or soup pot, heat the sunflower oil over medium heat until shimmering.
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2
Add the diced onions and grated carrots. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
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3
Stir in the tomato paste and minced garlic. Cook for another 2 minutes, allowing the paste to darken slightly and become fragrant.
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4
Add the grated beets to the pot along with the lemon juice and vinegar. The acidity is crucial at this stage to lock in the vibrant fuchsia color of the beets.
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5
Pour in the vegetable broth and add the bay leaves. Increase the heat to bring the liquid to a gentle boil.
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6
Once boiling, add the cubed potatoes. Reduce the heat to low, cover the pot, and simmer for about 15 minutes.
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7
Carefully stir in the shredded cabbage. The pot will look quite full, but the cabbage will wilt down significantly.
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8
Season with salt, black pepper, and the teaspoon of sugar. Continue to simmer, partially covered, for another 20-25 minutes until all vegetables are tender.
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9
Taste the broth. It should be a perfect balance of sweet, sour, and savory. Adjust with more salt or a splash of vinegar if needed.
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10
Turn off the heat. Remove the bay leaves and stir in the fresh dill and parsley. The heat of the soup will release the herbs' oils without dulling their flavor.
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11
Let the soup sit, covered, for at least 10 minutes before serving. This 'resting' period allows the flavors to harmonize beautifully.
💡 Chef's Tips
To prevent your hands from staining, wear gloves while peeling and grating the beets. If you prefer a smoother texture, you can grate all the vegetables, but matchstick-cut beets provide a more traditional, rustic feel. Don't skip the sugar; it doesn't make the soup sweet but rather acts as a flavor enhancer for the earthy beets. For a deeper flavor, use a homemade dark vegetable stock enriched with dried mushrooms. Always reheat borscht gently on the stove; boiling it vigorously after it's finished can cause the bright red color to turn brown.
🍽️ Serving Suggestions
Serve with a side of thick-cut, toasted dark rye bread or pumpernickel. Pair with a side of garlic-rubbed 'Pampushky' (traditional Ukrainian yeast rolls). Top with extra fresh dill and a sprinkle of flaky sea salt for a pop of texture. Serve alongside a crisp cucumber and radish salad to provide a cool contrast to the hot soup. Accompany with a small glass of chilled vodka for a truly authentic Eastern European experience.