• 2 medium beets, peeled and grated
  • 1 onion, finely chopped
  • 2 carrots, peeled and grated
  • 2 potatoes, peeled and cubed
  • 1/2 small cabbage, shredded
  • 2 cloves of garlic, minced
  • 4 cups beef or vegetable broth
  • 2 cups water
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 tablespoons vegetable oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste
  • Sour cream and fresh dill for garnish


  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and grated carrots. Sauté for about 5 minutes until the vegetables are softened.
  2. Add the grated beets to the pot and cook for another 5 minutes, stirring occasionally.
  3. Stir in the minced garlic and tomato paste. Cook for an additional 2 minutes to allow the flavors to meld together.
  4. Add the beef or vegetable broth, water, cubed potatoes, shredded cabbage, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the vegetables are tender.
  5. Stir in the red wine vinegar, salt, and pepper. Adjust the seasoning according to your taste.
  6. Remove the pot from the heat and let the Borscht cool slightly before serving.
  7. Ladle the Borscht into bowls and garnish with a dollop of sour cream and chopped fresh dill.

Borscht is a beloved Ukrainian dish that is not only delicious but also visually stunning. Enjoy this flavorful and nutritious recipe from Ukraine!



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