Red Borscht

Name: Red Borscht
Ingredients: 1 tablespoon extra-virgin olive oil; 3 carrots, chopped; 1 small red onion, chopped; 1 tablespoon tomato paste; 1 teaspoon caraway seeds; 3 medium beets (1 1/2 pounds), peeled and chopped; 8 ounces red cabbage, chopped (about 2 cups); 6 cups water; 2 tablespoons red wine vinegar, or to taste; Salt; Freshly ground black pepper; Chopped fresh dill, for garnish

12 ingredients

10 steps

Ingredients

1 tablespoon extra-virgin olive oil
3 carrots, chopped
1 small red onion, chopped
1 tablespoon tomato paste
1 teaspoon caraway seeds
3 medium beets (1 1/2 pounds), peeled and chopped
8 ounces red cabbage, chopped (about 2 cups)
6 cups water
2 tablespoons red wine vinegar, or to taste
Salt
Freshly ground black pepper
Chopped fresh dill, for garnish

Directions

1

Heat the olive oil in a large pot over moderate heat.
2

Add the carrots and onions and cook, stirring occasionally, until softened, about 10 minutes.
3

Push the vegetables to one side of the pot and add the tomato paste.
4

Cook, stirring constantly, until the paste is fragrant and turns a shade or two darker, about 1 minute.
5

Add the caraway seeds and stir everything together.
6

Add the beets, cabbage and water.
7

Bring to a boil, then reduce heat to moderately low and simmer until vegetables are tender, about 45 minutes.
8

Season to taste with the vinegar, salt and pepper.
9

Ladle the soup into warm bowls.
10

Garnish with the chopped dill and serve immediately.