Ingredients
• 1 onion, chopped
• 3 cloves of garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon fennel seeds
• 2 teaspoons paprika
• 2 bay leaves
• 4 medium-sized beets, peeled and cut into 1-inch cubes
• 4 cups beef bone broth
• 2 cups water
• 1 russet potato (I used several small purple sweet potatoes here but typically use just 1 regular potato), peeled and cut into chunks
• 2 cups chopped kale
• 1-1/2 cup chopped cabbage
• 1 tablespoon white wine vinegar or apple cider vinegar
• Fresh dill, for garnish
• Horseradish sour cream, for serving
Instructions
1. Heat olive oil in a large soup pot over medium heat. Add chopped onion and minced garlic. Sauté until they become fragrant and slightly translucent. Season with salt and pepper.
2. Stir in the diced carrots, celery, fennel seeds, paprika, and bay leaves. Cook for a few minutes until the vegetables start to soften.
3. Add the cubed beets to the pot and sauté for another 5 minutes, allowing the flavors to meld.
4. Pour in the beef bone broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5-10 minutes or until the beets are tender.
5. Add the chunks of potatoes to the pot and continue to simmer for another 15-20 minutes or until the potatoes are fork-tender.
6. Stir in the white wine vinegar or apple cider vinegar to add a bit of acidity to the soup.
7. Finally, add the chopped kale and cabbage to the pot and simmer for an additional 5-10 minutes until they are tender.
8. Taste and adjust the seasoning with more salt and pepper if needed.
9. Serve the borscht hot, garnished with fresh dill and horseradish sour cream.