Description
A hearty soup filled with vegetables (primarily beets, potatoes, and carrots), flavoured with lots of dill, and traditionally served with a dollop of sour cream.
Ingredients
Scale
- 2 tbsp vegetable oil
- 2–3 cups beets, peeled & diced
- 2–3 cups potatoes (russet, Yukon gold, or small potatoes, etc.), peeled & diced
- 1–2 cups carrots, peeled & diced
- 1 cup green or purple cabbage, thinly sliced (optional)
- 2–3 cloves garlic, minced
- 1–2 tbsp dried dill
- salt & pepper, to taste
- 8 cups low sodium vegetable broth
- 2 dried bay leaves
- 1 tbsp fresh dill (optional)
- 1 cup dill pickles, diced (optional)*
Instructions
- Prepare and chop all vegetables.
- Heat the oil in a medium-large pot over medium heat. Once the oil is hot, add all the vegetables (beets, potatoes, carrots, and/or cabbage) and cook for around 10-12 minutes until they just start to soften, stirring occasionally to prevent them from sticking to the bottom of the pan. Add in the garlic, dried dill, and a pinch of salt & pepper to flavour the vegetables.
- Add in the vegetable broth and bay leaves. Bring to a boil, then bring to low heat and continue to cook/simmer until vegetables are fork tender. The soup can simmer for a long time because the flavours get better as it all cooks together!
- Remove the bay leaves. If desired, mix in fresh dill and dill pickles (both are optional). Taste and season with salt, pepper, and more dried or fresh dill if desired. If you decide to add in the dill pickles, you won’t need to add extra salt.
- Serve with a small drop of sour cream on top if you’d like!
- Store in a sealed airtight container in the fridge for up to 4-5 days.
Notes
*If you decide to add in dill pickles, you won’t need to add in extra salt at the end.
Keywords: borscht, beet soup, borscht beet soup, borscht recipe, borscht soup recipe
