Best-Ever Borsht
Rating
It's PERFECT for dipping bread.
Ingredients
- 1 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ½ tsp. paprika
- ½ tsp. caraway seeds
- 1 lb. beets (about 6 medium beets), peeled and chopped into 1" pieces
- 1 large (or 2 small) Russet potato, peeled and chopped into 1" pieces
- 2 bay leaves
- ½ medium green cabbage, sliced
- kosher salt
- freshly ground black pepper
- ¼ c. freshly chopped dill, plus more for serving
- Juice of ½ lemon
- Sour cream, for serving
Instructions
- In a large pot over medium heat, heat butter and oil until butter is melted. Add onion, carrots, and celery. Cook until soft, about 6 minutes.
- Add garlic, paprika, and caraway seeds. Cook until fragrant, about one minute. Add 6 cups of cold water, beets, potatoes, and bay leaves to the pot. Bring to a boil, then reduce to a simmer and cover. Cook 15 minutes, then add cabbage. Season with salt and pepper. Cover and let simmer 5 minutes more, or until vegetables are tender and cabbage has softened.
- Turn off heat and stir in dill and lemon juice. Taste and season with more salt and pepper if needed, and remove bay leaf. Ladle into bowls and serve with a dollop of sour cream.
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