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BORSCHT – borscht
Stav Kogan

BORSCHT

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 cups beef broth
  • 2 tbsp extra-virgin olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tsp dried oregano
  • 2 dried bay leaves
  • 3 beets, peeled
  • ¼ cup minced fresh dill
  • 2 tbsp red wine vinegar
  • Carefully transfer the simmering broth to the pot with the vegetables. Add the bay leaves, and continue to simmer for about 10 minutes.

Method
 

  1. In a medium saucepan over medium-high heat, bring the broth to a boil.
  2. Reduce the heat to low, and simmer.
  3. In a large saucepan over medium heat, heat the olive oil.
  4. Sauté the onion and garlic until the onion becomes slightly translucent, about 5 minutes.
  5. Add the carrots, celery, and oregano to the onions and garlic, season with salt and pepper, and stir.
  6. Reduce the heat to low, and cook for 7 to 8 minutes, or until the vegetables become fork-tender.
  7. Grate the beets right into the soup, and simmer for an additional 15 minutes.
  8. Add the dill, and remove the borscht from the heat.
  9. Stir in the red wine vinegar and serve.

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