Modern Borscht with Cabbage

About this recipe

Experience the rich and hearty flavors of Eastern Europe with this modern take on Borscht, featuring fresh beets, cabbage, and a medley of aromatic vegetables. This version is designed for home cooks who appreciate tradition with a contemporary twist.

Ingredients

• 4 medium beets, peeled and grated
• 1 small head of cabbage, shredded
• 2 carrots, peeled and grated
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 2 cups water
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 bay leaf
• Salt and pepper to taste
• Sour cream and fresh dill for garnish

Directions

1. 1

   Heat oil in a large pot over medium heat. Sauté onion and garlic until softened.

2. 2

   Add beets, cabbage, and carrots; sauté for 5 minutes.

3. 3

   Stir in vegetable broth, water, tomatoes, tomato paste, vinegar, honey, bay leaf, salt, and pepper.

4. 4

   Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

5. 5

   Remove bay leaf and adjust seasoning as needed.

6. 6

   Serve hot with a dollop of sour cream and fresh dill.