Borscht with Sour Cream

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Borscht with Sour Cream Recipe

This traditional Eastern European soup is ideal for a cold day. The beets give it a lovely deep red color, and the sour cream adds a tangy richness that offsets the sweetness of the beets. Serve with crusty bread for a filling meal.

Ingredients

• 2 celery stalks, diced
• 1 bay leaf (optional)
• 1 large onion, chopped
• 2 tbsp red wine vinegar
• 2 large carrots, peeled and diced
• 1/2 cup sour cream
• 4 cups broth (chicken or vegetable)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 can diced tomatoes (14 1/2 oz)
• 1/2 teaspoon black pepper
• 1 pound beets, peeled and diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste

Time Needed

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour, 20 minutes

Instructions

• Combine the beets, broth, onion, and garlic in a large pot.
• Bring to a boil, then reduce to a low heat and cook for 30 minutes.
• Combine the carrots, celery, diced tomatoes, tomato paste, bay leaf, salt, pepper, and sugar in a mixing bowl.
• Continue to cook for 30 minutes, or until the vegetables are tender.
• Add the red wine vinegar and mix well.
• Serve hot, with a dollop of sour cream on top.

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