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Polish Borscht with Beef Broth and Vinegar

Name: Polish Borscht with Beef Broth and Vinegar
Total time: 70 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 1 medium beet, grated; 1 medium onion, chopped; 2 carrots, grated; 1 cabbage, shredded; 2 tomatoes, diced; 4 cups beef broth; 2 tbsp vinegar; 1 tsp sugar; 1 sprig dill; Salt and pepper

A traditional Polish borscht made with a slow-cooked approach, allowing flavors to deepen and develop over time.

70 minutes6 servings

Method

In a large pot, sauté the onion and carrots over medium heat until softened, about 5 minutes.
Add the grated beet and sauté for another 5 minutes, stirring frequently to prevent burning.
Add the cabbage and tomatoes, stirring to combine.
Pour in the beef broth and bring to a boil.
Reduce heat and let simmer gently for 1 hour, covered, to allow the flavors to meld and deepen.
Stir in the vinegar and sugar, then season with salt and pepper.
Garnish with fresh dill and serve warm.

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