Step into a world of nostalgia and tradition with Borscht, a soup that has held a special place in my heart ever since I was a child. This beet-based marvel of flavours is more than just a dish; it’s a testament to the love and care my mom poured into her cooking.
Borscht with Sour Cream Recipe
Ingredients:
- 4 medium beets, peeled and grated
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 2 cups cabbage, thinly sliced
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 bay leaf
- 1 teaspoon dried dill
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Sour cream, for garnish
- Fresh dill, chopped, for garnish
Instructions:
- In a large pot, sauté the chopped onion, diced carrots, and minced garlic until the onion becomes translucent.
- Add the grated beets, diced potatoes, sliced cabbage, diced tomatoes (with their juices), bay leaf, and dried dill to the pot. Stir to combine the ingredients.
- Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the vegetables are tender.
- Once the vegetables are cooked, add the apple cider vinegar, and season the soup with salt and pepper to taste. Allow the flavors to meld for a few more minutes.
- Remove the bay leaf from the soup and discard it.
For Crockpot:
- Transfer the sautéed vegetables and all the remaining ingredients (except sour cream and fresh dill) to your Crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded.
For Instant Pot:
- Select the sauté function on your Instant Pot and sauté the chopped onion, diced carrots, and minced garlic until the onion becomes translucent.
- Add the grated beets, diced potatoes, sliced cabbage, diced tomatoes (with their juices), bay leaf, and dried dill. Stir to combine.
- Pour in the vegetable broth and add the apple cider vinegar, ensuring the liquid covers the vegetables.
- Close the lid, set the Instant Pot to manual high pressure, and cook for 6 minutes. Once the cooking is complete, perform a quick release.
- Ladle the Borscht into bowls. Top each bowl with a dollop of sour cream and a sprinkle of freshly chopped dill.
Serving Suggestion:
- Borscht is often enjoyed with a slice of crusty bread or a traditional side dish, such as pierogi or dumplings.
For a Creamier Option:
- For a creamier version, you can stir some sour cream directly into the soup before serving. This adds an extra layer of richness and depth to the flavors.
For a Vegetarian Version:
- If you’re opting for a vegetarian version, omit the sour cream garnish or use a dairy-free alternative.
Indulge in the Magic
As you indulge in the magic of Borscht with Sour Cream, know that you’re not just enjoying a soup; you’re partaking in a tradition that spans generations. With every spoonful, you’re invited to savour not only the delightful flavours but also the warmth of family, the embrace of tradition, and the timeless joy of a homemade meal.
In every bowl of Borscht, there’s a piece of my mom’s love and a taste of the past, making every bite a tribute to the simple yet profound pleasures that food can bring.
