Borscht
Ingredients
- 6 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 large carrot, peeled and grated
- 1 large green bell pepper, cored, seeded, and diced into ¼-inch pieces
- 3½ cups shredded green cabbage
- 1 medium beet, peeled and grated
- 1 small celery rib, diced into ¼-inch pieces
- ½ tart apple, cored and diced into 1-inch pieces
- 2 medium boiling potatoes, peeling and cut into 1½-inch cubes
- 6 ounces tomato paste
- 4 cloves garlic, minced or grated
- 2 quarts stock (vegetable or chicken) or water
- 1 bay leaf
- 8 peppercorns
- 1 teaspoon sweet Hungarian paprika
- salt and freshly ground pepper, to taste
- ½ teaspoon sugar, or more to taste
- 1 tablespoon fresh lemon juice, or more to taste
Instructions
- Melt butter in a large soup pot over medium heat.
- Add onion, carrot, and bell pepper and sauté until the onion and bell pepper are slightly softened, about 5 minutes.
- Stir in cabbage, beet, and celery. Continue to sauté, stirring and tossing occasionally, about 10 to 15 minutes.
- Stir in apple, potatoes, tomato paste, and garlic. Add stock, bay leaf, and peppercorns. Bring to boil, then reduce heat and simmer, covered, for about 20 minutes.
- Add paprika, salt, pepper, sugar, and lemon juice.
- Let stand at least 2-3 hours, or overnight.
Notes
Adapted from Please to the Table by Anya von Bremzen and John Welchman.