This brightly colored Borscht Soup is a classic recipe from Belarus. Made with beets, potatoes, tomatoes and more, it is best served with sour cream, dill, and, if you’re feeling adventurous, even a hard-boiled egg!
In a large pot, melt butter. Cook garlic and onion in the butter until translucent, or about 5 minutes.
Add the beets and carrots to the pot along with the broth.
Cover and bring the broth to a boil. Once boiling, reduce heat and simmer for about 15 minutes.
Stir in potatoes, tomato paste, apple cider vinegar, dill, salt, and pepper. Cook, uncovered for about 30 minutes, until the soup reduces and gets a bit thicker.
About five minutes before the soup is done, add the tomatoes.
Garnish with sour cream, fresh dill, and a hard boiled egg. Enjoy!
Notes
Recipe copyright The Foreign Fork. For personal or educational use only.