Ingredients
Scale
- 2 tablespoons lard
- 1 large onion, diced
- 2 carrots, grated
- 2 beets, peeled and grated
- 2 potatoes, diced
- 1 small head of cabbage, shredded
- 8 cups beef broth
- 3 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 tablespoon vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup fresh dill, chopped
- 1 cup sour cream
Instructions
- In a large pot, heat the lard over medium heat. Add the onions and sauté until translucent.
- Add the carrots, beets, and potatoes, and cook for another 5 minutes.
- Stir in the cabbage, beef broth, tomato paste, garlic, vinegar, and sugar. Bring to a boil.
- Reduce the heat, cover, and let simmer for 30-40 minutes or until vegetables are tender.
- Season with salt and pepper to taste. Stir in the fresh dill just before serving.
- Serve hot with a dollop of sour cream on top.
Notes
- For a richer flavor, let the borscht sit overnight in the fridge and reheat before serving.
- Feel free to adjust the seasoning according to your taste.
- Traditionally served with rye bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: stovetop
- Cuisine: Eastern European
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg