Polish Borscht

Polish Borscht is a traditional soup that is loved by many. This hearty soup is made with beets, cabbage, and potatoes, and is perfect for a cold winter day. In this recipe, we will show you how to make Polish Borscht that is both delicious and easy to prepare.

Ingredients:

- 4 medium beets, peeled and grated
- 1 small head of cabbage, chopped
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 2 tablespoons of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of sugar
- Salt and pepper to taste
- Sour cream and fresh dill for garnish

Serves: 4-6

Cooking tips:

- Use a food processor to grate the beets quickly and easily.
- To save time, chop the cabbage and onion in advance.
- For a vegetarian version, use vegetable broth instead of chicken broth.

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the grated beets, chopped cabbage, and diced potatoes to the pot. Stir to combine.
3. Pour in the chicken or vegetable broth and add the apple cider vinegar, sugar, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, or until the vegetables are tender.
4. Remove the pot from the heat and let the soup cool for a few minutes. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Serve the Polish Borscht hot, garnished with a dollop of sour cream and fresh dill.
Appearance and taste:
Polish Borscht is a vibrant, deep red color and has a smooth, velvety texture. The soup has a sweet and sour flavor, with a hint of earthiness from the beets. The sour cream and dill garnish add a creamy and herbaceous element to the dish.
Type of dish: Soup
Main ingredients: Beets, cabbage, potatoes