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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.