A delightful take on the classic vegetable borscht, enhanced with a touch of modern flavors.
Peel and dice the onion.
Use a sharp knife to make the dicing easier and more precise.
Peel and julienne the beets.
Wear gloves to prevent staining your hands with beet juice.
Peel and slice the carrots.
Cut the carrots into even slices for uniform cooking.
Peel and cube the potatoes.
Keep the potato cubes in water to prevent them from browning.
Chop the cabbage finely.
Remove the core of the cabbage for easier chopping.
Dice the bell pepper.
Remove the seeds and membrane for a milder flavor.
Heat oil in a large skillet over medium heat and sauté the onion until translucent.
Stir frequently to prevent the onion from burning.
Add the beets and carrots to the skillet and sauté for 10 minutes.
Cook until the vegetables start to soften.
Stir in the tomato paste and cook for another 2 minutes.
Mix well to coat the vegetables evenly.
In a large stock pot, bring water to a boil and add the potatoes. Cook for 5 minutes.
Ensure the water covers the potatoes completely.
Add the cabbage and cook for another 5 minutes.
Stir occasionally to ensure even cooking.
Add the sautéed vegetables, bell pepper, sugar, lemon juice, salt, black pepper, and smoked paprika to the pot. Simmer for 15 minutes.
Taste and adjust the seasoning as needed.
Remove from heat and stir in the garlic and dill.
Add the garlic and dill at the end to preserve their fresh flavor.
Serve the borscht hot, garnished with additional dill if desired.
Pair with a slice of crusty bread for a complete meal.
Continue in our app for the best experience
