Eastern European · Ukraine

Beetroot and Vegetable Borscht with Vinegar

Name: Beetroot and Vegetable Borscht with Vinegar
Total time: 40 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 500g beef or vegetable broth; 4 medium beets, peeled and grated; 1 onion, finely chopped; 2 carrots, grated; 1 celery stalk, diced; 2 potatoes, diced; 1 tablespoon tomato paste; Salt and pepper to taste; 1 tablespoon white vinegar

A hearty and flavorful beet-based soup with a rich broth and a variety of vegetables.

40 minutes4 servings

Method

In a large pot, sauté the onion, carrots, and celery until softened.
Add the beets and cook for 5 minutes, stirring occasionally.
Stir in the potatoes, tomato paste, and broth. Bring to a boil.
Reduce heat and let simmer for 25-30 minutes until the vegetables are tender.
Season with salt, pepper, and vinegar. Serve hot.

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