Borscht

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

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, grated carrots, celery, and grated beets. Cook, stirring, for 5 minutes. The beets will release a stunning magenta color.
3. Add the potatoes, cabbage, diced tomatoes, stock, vinegar, sugar, and bay leaves. Season with salt.
4. 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.
5. 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.
6. Serve in deep bowls with a generous dollop of sour cream and a scatter of fresh dill.
7. *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.
8. *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.