Name: Borsch Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Eastern European
Ingredients: 2 medium beets, peeled and grated; 1 large onion, chopped; 2 carrots, peeled and chopped; 2 potatoes, peeled and diced; 2 cloves of garlic, minced; 1 bay leaf; 4 cups of beef broth; 1 cup of diced tomatoes; 1 cup of shredded cabbage; 1 tablespoon of olive oil; Salt and pepper to taste; Fresh dill, for garnish; Sour cream, for serving

How To Make Borsch

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Preparation: 20 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

2 medium beets, peeled and grated
1 large onion, chopped
2 carrots, peeled and chopped
2 potatoes, peeled and diced
2 cloves of garlic, minced
1 bay leaf
4 cups of beef broth
1 cup of diced tomatoes
1 cup of shredded cabbage
1 tablespoon of olive oil
Salt and pepper to taste
Fresh dill, for garnish
Sour cream, for serving

Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onions, carrots, and garlic. Cook until the vegetables are softened, about 5 minutes.
Add the grated beets and diced potatoes to the pot. Stir to combine with the vegetables.
Pour in the beef broth and diced tomatoes. Add the bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the vegetables are tender.
Stir in the shredded cabbage and cook for an additional 10 minutes.
Remove the bay leaf from the pot. Serve the borsch hot, garnished with fresh dill and a dollop of sour cream.