Name: Borscht
Yield: 6 to 8 servings
Ingredients: 4 medium beets (about 1½ pounds), peeled and grated (use the large holes on a box grater); 2 tablespoons olive oil or butter; 1 large onion, diced; 3 cloves garlic, minced; 2 carrots, peeled and grated; 2 stalks celery, diced; 2 medium potatoes, peeled and cut into ½-inch cubes; ½ small head green cabbage, thinly shredded; 1 can (14.5 ounces) diced tomatoes; 8 cups beef or vegetable stock; 2 tablespoons red wine vinegar; 1 tablespoon sugar; 2 bay leaves; Salt and freshly ground black pepper; Sour cream, for serving; Fresh dill, chopped, for serving

Borscht

Borscht is one of the world's great soups — a celebration of beets in all their earthy, ruby-colored glory. It's served across Eastern Europe in dozens of variations, from thin and brothy to thick and chunky, hot or cold, with or without meat. This version is a hearty winter borscht — substantial en

Ingredients

4 medium beets (about 1½ pounds), peeled and grated (use the large holes on a box grater)
2 tablespoons olive oil or butter
1 large onion, diced
3 cloves garlic, minced
2 carrots, peeled and grated
2 stalks celery, diced
2 medium potatoes, peeled and cut into ½-inch cubes
½ small head green cabbage, thinly shredded
1 can (14.5 ounces) diced tomatoes
8 cups beef or vegetable stock
2 tablespoons red wine vinegar
1 tablespoon sugar
2 bay leaves
Salt and freshly ground black pepper
Sour cream, for serving
Fresh dill, chopped, for serving

Method

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the garlic, grated carrots, celery, and grated beets. Cook, stirring, for 5 minutes. The beets will release a stunning magenta color.
Add the potatoes, cabbage, diced tomatoes, stock, vinegar, sugar, and bay leaves. Season with salt.
Bring to a boil, then reduce to a gentle simmer. Cook, partially covered, for 40 to 50 minutes, until all the vegetables are tender and the flavors have melded.
Remove the bay leaves. Taste and adjust — more vinegar for brightness, more sugar to balance the earthiness, more salt to bring it all together. Borscht needs assertive seasoning.
Serve in deep bowls with a generous dollop of sour cream and a scatter of fresh dill.
*Storage:** Refrigerate for up to 5 days. Freezes well for 3 months. Borscht is one of those soups that improves dramatically the next day as the flavors deepen.
*Seasonal note:** The combination of vinegar and sugar is essential — it's what gives borscht its characteristic sweet-and-sour balance. Don't skip either one. If you want a more substantial version, brown 1 pound of stew beef at the beginning, then add it back with the stock for a meaty borscht that's a full winter meal.