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Slow-Cooked Polish Borscht

Name: Slow-Cooked Polish Borscht
Total time: 40 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 500g beets; 1 onion; 2 carrots; 1 celery stalk; 1 potato; 100g sour cream; salt; pepper; 1 tbsp vinegar; 1 tbsp sugar; 200ml fermented beet juice (from a jar); 2 cloves garlic; 1 tsp fresh dill

A traditional Polish borscht made with a slow-cooked vegetable base and fermented beet juice for depth of flavor.

40 minutes4 servings

Method

Peel and dice the beets, onion, carrots, celery, and potato.
In a large pot, sauté the onion and garlic in a bit of oil until translucent.
Add the diced vegetables and cook for 5 minutes.
Pour in the fermented beet juice and enough water to cover the vegetables by 2 inches.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Stir in vinegar, sugar, salt, and pepper.
Just before serving, stir in sour cream and fresh dill.
Taste and adjust seasoning as needed.

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