Ukrainian Red Borscht Soup, Classic Cosmopolitan, and The Lincoln Highway

Ingredients

• 1 lb beef or pork, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 medium beets, peeled and grated
• 2 medium carrots, peeled and grated
• 1 medium potato, peeled and diced
• 1/4 head of cabbage, shredded
• 6 cups beef or vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 1 bay leaf
• 1 teaspoon sugar
• Salt and pepper to taste
• Fresh dill, chopped (for garnish)
• Sour cream (for serving)

Instructions

Prepare the Meat:

• In a large pot, heat the vegetable oil over medium-high heat. Add the beef or pork pieces and cook until browned on all sides, about 5-7 minutes.
• Remove the meat from the pot and set aside.

Cook the Vegetables:

• In the same pot, add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Stir in the grated beets and carrots, cooking for about 5 minutes until they start to soften.

Add the Broth and Simmer:

• Return the browned meat to the pot. Add the diced potato, shredded cabbage, and beef or vegetable broth.
• Stir in the tomato paste, red wine vinegar, bay leaf, and sugar. Bring the mixture to a boil.

Simmer the Soup:

• Reduce the heat to low and let the soup simmer for about 45 minutes to 1 hour, or until the vegetables are tender and the flavors have melded together. Season with salt and pepper to taste.

Serve:

• Remove the bay leaf from the pot. Ladle the borscht into bowls and top each serving with a dollop of sour cream and a sprinkle of fresh dill.