Ukrainian · Ukraine
Borscht with Roasted Beet Puree and Beef Broth
A traditional Ukrainian borscht soup made with a roasted beet puree, cabbage, and fresh dill, served with a dollop of sour cream.
Ingredients
Method
- Preheat oven to 400°F (200°C). Roast beets on a baking sheet for 40-45 minutes until tender.
- Peel and dice the potatoes and carrots.
- Chop the cabbage into small pieces.
- Sauté the onion and garlic in a large pot until softened.
- Add the potatoes, carrots, and cabbage to the pot.
- Stir in tomato paste and cook for 2 minutes.
- Pour in the beef broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Mash the roasted beets into a puree and stir into the soup.
- Stir in sour cream and fresh dill before serving.
- Season with salt and pepper.
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