borscht dish

Serves  4-6                Cooking  30 mins


  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 4 medium-sized beets, peeled and diced
  • 2 carrots, peeled and diced
  • 2 potatoes, peeled and diced
  • 1 can of diced tomatoes
  • 4 cups of vegetable or chicken broth
  • 1 tablespoon of olive oil
  • 1 tablespoon of apple cider vinegar
  • Salt and pepper to taste
  • Sour cream and chopped fresh dill for serving



  1. Heat up the olive oil in a large pot over medium-high heat. Add the diced onion and minced garlic, and cook until the onion becomes translucent.

  2. Add the diced beets, carrots, and potatoes to the pot, and stir until they’re coated in the oil and onion mixture.

  3. Pour in the vegetable or chicken broth and diced tomatoes, and bring the mixture to a boil. Once it starts boiling, reduce the heat to low, and let it simmer for about 30 minutes, or until the vegetables are tender.

  4. Add the apple cider vinegar, and season with salt and pepper to taste.

  5. Ladle the borscht into bowls, and top each one with a dollop of sour cream and a sprinkle of fresh dill.

  6. Enjoy your delicious and nutritious borscht!


This recipe makes about 4-6 servings, depending on the size of your bowls. You can store any leftovers in an airtight container in the fridge for up to 4 days.

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