Russian Borscht

This classic Russian soup is easy to make and full of nutrients.

Serves: 8Hands-on: 10 minutesTotal: 2 hours 50 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 8 cups beef broth
  • 1 clove of garlic, minced
  • 1 small yellow onion, diced
  • 1 lb. (4 medium) red beets, peeled and shredded
  • 2 large carrots, peeled and cut into ½" pieces
  • ½ head cabbage, coarsely chopped
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 Tbsp. lemon juice
  • 8 Tbsp. sour cream
  • 8 small sprigs fresh dill
  • 1 loaf sourdough bread

Directions

  • To a 6-quart stockpot over medium-high heat, add broth, onion, garlic, beets, and carrots; bring to a boil, reduce heat, and simmer for 20 minutes. Add cabbage, salt, and black pepper; cook an additional 20 minutes or until vegetables are tender. Stir in lemon juice. Ladle the soup into bowls; garnish with sour cream and fresh dill. Serve with sourdough bread.