Borscht is a traditional Eastern European dish with its origin in the slavic culture. The word борщ derives from the yiddish word באָרשט (borsht). The Ukrainien version is the most common one and if Americans are talking about борщ they usually refer to the Ukrainien one.
- 6 cups chicken stock, beef stock, or vegetable stock for vegetarians
- 3 medium beets, washed well
- 3 large potatoes, peeled and chopped into cubes
- 3 medium carrots, thinly sliced or shredded
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1/2 head red cabbage, cored and shredded
- 1 large tomato, diced
- 1 cup tomato sauce
- 2 - 4 tablespoons sugar or to taste
- salt and papper to taste
- 1 tablespoon fresh dill, chopped
- sour cream for topping (optional)
- Place beets in a large pot and fill with just enough water to cover them. Cover pot and boil until tender, about 45 minutes. Remove beets from pot to a plate or cutting board and set aside to cool.
- Add broth, carrots,and potatoes to beet water and boil covered for about 15 minutes, then add onions, garlic, cabbage, and diced tomatoes.
- Peel and slice the cooked beets and add to pot. Cook until the beets lose their color, about 30 minutes. Add tomato sauce, sugar, dill, salt, and pepper then reduce to simmer for 10 minutes.
- Serve hot topped with sour cream