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Borscht

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course dinner, lunch
Cuisine Eastern European, Ukrainian
Servings 8

Ingredients
  

  • 2 tbls Olive Oil
  • 1 tsp Dill Seeds
  • ½ tsp Fennel Seeds
  • ½ tsp Cumin Seeds
  • 1 cup White Onions (145g, diced)
  • ½ cup Fennel (diced)
  • 1 cup Vegetable Broth
  • 2 medium Beets (peeled and chopped)
  • 1 cup Shredded Cabbage
  • 1 cup Beet Greens (chopped)
  • 2 tbls Tomato Paste
  • 1 tsp Sugar
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • to taste Sour Cream (for serving)
  • to taste Fresh Dill (for serving)
  • to taste Black Rye Bread (for serving)

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add dill seeds, fennel seeds, and cumin seeds and cook for 1 minute, until fragrant.
  • Add onions and cook until softened, about 5 minutes. Add beets, cabbage, and beet greens and cook for another 5 minutes.
  • Stir in tomato paste, sugar, salt, and pepper. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until beets are tender.
  • Serve hot with a dollop of sour cream, a sprinkling of fresh dill, and slices of black rye bread.
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