Ingredients
- 2 tablespoons vegetable or canola oil
- ½ medium-to-large head green cabbage
- 2 large onions
- Salt, to taste
- 2 carrots
- 6–10 garlic cloves, to taste
- 4 medium-to-large red beets, about fist-sized
- 12–14 cups water, or enough to cover the vegetables well
- 1–2 lemons, depending on size
- Sour cream, for serving
- Fresh dill, chopped, for serving
- Finely diced cucumber, optional for serving cold
- Chopped hard-boiled egg, optional for serving cold
Instructions
1
Heat the oil in a large Dutch oven or soup pot over low heat.
2
Core and thinly slice the cabbage and dice the onions, adding them to the pot as you work along with a generous pinch of salt.
3
Increase the heat to medium-high. Cook, stirring occasionally, until the cabbage and onions soften, release their moisture, and begin to caramelize, about 25 minutes. Do not rush this step; it develops much of the soup’s flavor.
4
While the cabbage cooks, dice the carrots, mince the garlic, and peel and dice the beets.
5
Once the cabbage is lightly caramelized, add the carrots, garlic, and another pinch of salt. Cook, stirring occasionally, until fragrant, 2–3 minutes.
6
Stir in the diced beets and another generous pinch of salt. Cook, stirring occasionally, for about 5 minutes.
7
Add enough water to cover the vegetables well, approximately 12–14 cups. Bring to a boil over high heat, then reduce to a gentle simmer. Cook until all the vegetables are tender, about 1 hour.
8
Remove from the heat and stir in the juice of 1 lemon. Taste and add more salt or lemon juice as needed.
9
Let the soup cool slightly, then cover and refrigerate, ideally overnight, so the flavors can deepen.
10
Serve hot or cold with sour cream and chopped dill. For cold borscht, add diced cucumber, chopped hard-boiled egg, or both, if desired.
💡 Cook's Tips
- Caramelize patiently: Giving the cabbage and onions enough time to lose their water and take on color creates the soup’s savory depth.
- Protect your work surface: Beets stain easily, so use a washable cutting board and consider wearing gloves.
- Balance at the end: Adjust salt and lemon together until the broth tastes lively but not sharply sour.
- Rest it safely: Cool the soup and refrigerate it rather than leaving it overnight at room temperature.
- Better the next day: The flavor develops significantly on the second and third days.
- Serve two ways: It is equally good hot or thoroughly chilled, with the garnishes adjusted accordingly.
Soup
Ukrainian
Vegetarian