Description
A delicious way to feature beautiful beets, this traditional soup is a perfect way to warm up, swirled with dill and horseradish yogurt.
Ingredients
Scale
Borscht
- 2 tablespoons olive oil
- 2 carrots (diced)
- 1 leek (dark green parts removed, remaining light parts diced)
- 1 small yellow onion (diced)
- 2 garlic cloves (finely chopped)
- 350 g about 2 cups green cabbage, sliced
- 8 cups vegetable stock
- 800 ml 27 ounces canned whole tomatoes
- 350 g about 2 cups red beets, diced
- 1/2 packed cup dill + extra for serving
- salt and pepper
Dill Horseradish Yogurt
- 1/2 cup plain yogurt
- 1/4 cup dill
- 1/2–1 teaspoon freshly grated horseradish (to taste)
- 1/8–1/4 teaspoon salt (to taste)
Instructions
Borscht
- In a large pot, heat up olive oil over medium high heat.
- Sauté carrots, leek, onion and garlic cloves until they begin to soften (3-5 minutes).
- Add cabbage, stir and cook for another 3-5 minutes, until the cabbage begins to wilt and soften.
- Add stock, tomatoes, beets, dill, salt and pepper.
- Simmer, uncovered for about 40 minutes. Stir occasionally. The beets should be cooked through but still have some texture.
- Serve hot with a swirl of the dill horseradish yogurt and extra, fresh dill.
Dill Horseradish Yogurt
- Mix all ingredients together in a bowl. Taste and adjust amount of horseradish and salt.
- Cook Time: 1 hour
- Category: Side