Russian Borscht

Although I have never been to Russia myself, my husband (as well as Alyssa’s husband) served a two year church mission there. He claims Russian food is perfectly summed up in this dish. Beets, dill, cabbage, sour cream, and onion which all make up this soup can be found in many Russian dishes. He recalls natives selling fresh dill on the streets. The smell of this herb brings back fond memories of his Russian home. As fall sets in and soup season is finally here, try adding this vibrant dish to your recipe collection.

Russian Borscht

3 large carrots

Olive oil

1 T. sugar

1/3 yellow onion, chopped

2 cups cabbage, shredded

2 large beets

4 T. beef bouillon

1-2 T. red wine vinegar

3 1/2 quarts water (14 cups)

Sour cream

Fresh dill

Grate carrots and saute with some olive oil. If they need more moisture I like to add additional water rather than oil so they are not too oily. Add sugar and chopped onion. Let carrots soften. This may take 7 or so minutes.

In a separate pot, bring water to a boil and add bouillon.

Grate beets. (Wear an apron because these will stain your clothes!) Add beets and red wine vinegar to your pot of boiling water and bouillon. The vinegar helps pull the color out of the beets but also adds a great flavor.

Add the carrot mixture to the pot. Let simmer for around 20 minutes.

In the end you may want to add more red wine vinegar or bouillon to taste.

Top with sour cream and fresh dill. Enjoy!