Borscht — Ukraine's iconic beet soup with sweet-sour depth, dill, and sour cream

A vibrant, deeply flavored beet soup recognized by UNESCO as part of Ukraine's intangible cultural heritage. The balance of sweet beets, tangy vinegar, and earthy cabbage creates a complex, soul-warming bowl that improves with every day it sits.

Instructions

1. Sauté the base: Heat 3 tbsp oil in a large pot. Cook onion until soft, 5 minutes. Add grated carrot and cook 5 more minutes.
2. Cook the beets: Add grated beets, 2-3 tbsp vinegar, and 1 tbsp sugar. Stir and cook 10 minutes until beets soften.
3. Build the soup: Stir in tomatoes or paste. Pour in 8-10 cups broth. Add diced potatoes, bay leaf, salt, and pepper. Bring to a boil, then simmer 15 minutes.
4. Add cabbage and beans: Stir in shredded cabbage and kidney beans if using. Simmer 10-15 minutes until potatoes and cabbage are tender.
5. Finish and serve: Stir in minced garlic. Taste and adjust salt, vinegar, or sugar. Rest off heat 10 minutes for flavors to meld. Serve with fresh dill and sour cream.

Tips

• Keeps 4-5 days refrigerated; flavor deepens overnight
• For a meatier version, simmer 1 lb beef ribs in the broth for 1.5 hours first, shred and add back
• A squeeze of lemon juice can substitute for vinegar