Borscht (Ukrainian Beet Soup)

Ingredients

• •3 medium beets, peeled and grated
• •3 medium potatoes, peeled and cubed
• •2 cups green cabbage, thinly sliced
• •2 medium carrots, grated
• •1 medium onion, diced
• •2 celery stalks, diced
• •1 cup canned diced tomatoes
• •2 tbsp tomato paste
• •8 cups vegetable or beef broth
• •2 tbsp sunflower or canola oil
• •1 tbsp white vinegar
• •1 tsp sugar
• •1 tsp salt
• •½ tsp black pepper
• •3 garlic cloves, minced
• •¼ cup fresh dill, chopped
• •½ cup sour cream, for serving

Directions

1. 1Heat oil in a large pot over medium heat; sauté onion and celery until softened, about 5 minutes.
2. 2Add carrots and grated beets and cook, stirring, for another 5 minutes.
3. 3Stir in tomato paste and diced tomatoes; cook 2 minutes until fragrant.
4. 4Pour in broth and bring to a boil.
5. 5Add potatoes and cabbage; reduce heat and simmer 20 minutes until potatoes are tender.
6. 6Stir in garlic, vinegar, sugar, salt, and pepper; taste and adjust seasoning.
7. 7Remove from heat and stir in fresh dill.
8. 8Ladle into bowls and top each with a dollop of sour cream.

💡 For a vegan version, use vegetable broth and swap sour cream for a plant-based alternative. Adding vinegar at the end keeps the borscht a vivid deep red.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.