Borscht With Winter Seasonal Vegetables
Warm, nutritious, and packed with seasonal goodness. Perfect for chilly winter days!
- Total Time: 1 hour
Ingredients
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- 2 tablespoons of olive oil
- 1 onion, large, finely chopped
- 3 cloves of garlic, minced
- 3 beet(s), medium, peeled and grated
- 2 carrot(s), grated
- 2 parsnip, peeled and grated
- 1 cabbage, small head, shredded
- 3 Potato(s), medium, diced
- 1 14 oz can of tomato(s), crushed
- 6 cups of broth, vegetable
- 1 bay leaf(s)
- 1 teaspoon of caraway seeds
- salt and pepper, to taste
- 2 tablespoons of red wine vinegar
- 2 tablespoons of dill weed, fresh, chopped
- Sour Cream, for serving
Instructions
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In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
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Add grated beets, carrots, and parsnips to the pot. Cook for about 10 minutes, stirring occasionally, until the vegetables start to soften.
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Stir in the shredded cabbage and diced potatoes. Cook for another 5 minutes.
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Add the crushed tomatoes, vegetable broth, bay leaf, caraway seeds, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for about 25-30 minutes or until the vegetables are tender.
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Stir in red wine vinegar and fresh dill. Adjust salt and pepper to taste.
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Remove the bay leaf before serving.
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Ladle the borscht into bowls and top each serving with a dollop of sour cream.
- Prep Time: 15
- Cook Time: 45
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