Beet Borscht

Ingredients

• 400 gmixed vegetables — carrot celery potato
• 1onion
• 1.5 Lvegetable broth
• 2 tbspolive oil
• to tastefine sea salt and black pepper
• 500 gbeets — grated
• 2carrots
• 1cabbage — shredded
• 2 Lvegetable broth
• 2 tbspvinegar
• sour cream — to serve
• to tastefine sea salt

Method

1. Start by preparing your ingredients: peel and grate 500 g of beets and 2 carrots. Finely chop 1 onion and shred 1 cabbage. This will ensure that all your vegetables are ready to go when you start cooking.
2. In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and cook until it becomes translucent and fragrant, stirring occasionally to prevent burning. This will take about 5 minutes and forms the aromatic base for your borscht.
3. Add the grated beets and carrots to the pot. Stir them into the onions, allowing the vegetables to release their natural sweetness. Cook for another 5 minutes, until the beets start to soften and their color deepens.
4. Pour in 1.5 L of vegetable broth and add the shredded cabbage. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, ensuring that the broth covers the vegetables completely.
5. Add 400 g of mixed vegetables to the pot. Continue to simmer the soup gently, stirring occasionally, until all the vegetables are tender. You'll know they're ready when the beets are easily pierced with a fork and the cabbage is soft but not mushy.
6. Once the vegetables are cooked, add 2 tbsp of vinegar to the pot. This will enhance the flavor and balance the sweetness of the beets. Stir well and let it simmer for another 2 minutes to meld the flavors.
7. Taste the borscht and season with fine sea salt and black pepper to your liking. Adjust the seasoning gradually, tasting as you go, until the flavors are well-balanced.
8. Serve the beet borscht hot, with a dollop of sour cream on top. The creaminess of the sour cream will complement the earthy flavors of the soup, making it perfect for sharing around the table.