Name: Slow-Cooked Eastern European Borscht
Total time: 110 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 3 medium beets; 2 carrots; 1 onion; 2 cloves garlic; 1 head green cabbage; 1 tbsp olive oil; 1 tbsp apple cider vinegar; 1 tsp sugar; 1 tsp salt; 1/2 tsp black pepper; 4 cups vegetable broth; 1/4 cup fresh dill

Slow-Cooked Eastern European Borscht

A rich beetroot soup with cabbage, carrots, and a tangy vinegar finish, made using a slow-cooking method for deep flavor.

110 minutes4 servings

Method

In a large pot, sauté diced onion and minced garlic in olive oil until translucent, about 5 minutes.
Add chopped carrots and cook for 3 more minutes.
Add sliced cabbage and cook for 5 minutes, stirring occasionally.
Add peeled and diced beets, vegetable broth, vinegar, sugar, salt, and pepper. Stir well.
Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally, until the vegetables are very tender and the flavors are fully developed.
Stir in fresh dill before serving. Serve warm.

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