Eastern European · Poland
Eastern European Borscht with Parsley
A hearty borscht soup with a mix of vegetables and a fresh parsley garnish, typical of Eastern European cuisine.
Ingredients
Method
- Peel and dice the beets, potatoes, and carrots.
- Chop the cabbage into small pieces.
- Sauté the onion and garlic in a large pot until softened.
- Add the beets, 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 30 minutes.
- Stir in fresh parsley before serving.
- Season with salt and pepper.
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