Russian Borscht Soup (Classic Beet Soup)

6 standard portions

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Ingredients

• 2 tablespoons olive oil (or avocado oil)
• 1 medium yellow onion (chopped )
• 2 medium carrots (peeled and grated )
• 3 medium beets (peeled and grated )
• 2 tablespoons tomato paste
• 10 cups chicken stock
• 3 medium potatoes (peeled and diced )
• 2 cups shredded green cabbage
• 2 bay leaves
• 1 teaspoon granulated sugar
• 1 teaspoon salt (or to taste)
• ½ teaspoon ground black pepper (or to taste)
• 2 medium cloves garlic (minced)
• 1 tablespoon white vinegar
• 2 tablespoons chopped fresh dill (plus more for serving)
• Smetana (sour cream, for serving)

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.
2. Stir in the grated carrots and beets. Cook for 5 to 7 minutes, stirring occasionally.
3. Add tomato paste, and cook for 1 minute. Then pour in the chicken stock.
4. Add the diced potatoes, cabbage, bay leaves, sugar, salt, and black pepper. Stir to combine.
5. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes or until all vegetables are tender.
6. In the final minute of cooking, stir in the minced garlic and vinegar. Remove from heat and stir in the chopped fresh dill.
7. Ladle into bowls and serve hot, topped with a spoonful of smetana sour cream and additional fresh dill and ground black pepper.