Borscht, a vibrant and hearty soup, boasts countless variations across Eastern Europe. A truly authentic recipe often depends on the cook’s family tradition and regional influences, but a classic version typically begins with a rich beef or vegetable broth. The foundation includes a generous helping of shredded beets, which impart the soup’s signature crimson hue and earthy sweetness. Cabbage, whether white or savoy, adds texture and subtle flavor, while potatoes provide heartiness. Onions and carrots form the aromatic base, often sautéed until softened before adding to the broth. A touch of acidity, usually from vinegar or lemon juice, balances the sweetness of the beets, creating a complex and satisfying flavor profile. Finally, fresh dill or parsley brightens the dish with a burst of herbal freshness, often added just before serving. Many recipes also incorporate garlic, tomatoes, and even beans for extra depth and richness. The result is a deeply flavorful soup that is as comforting as it is visually appealing.

Here’s a classic borscht recipe: In a large pot, sauté 1 chopped onion, 2 grated carrots, and 2 chopped celery stalks in 2 tablespoons of oil until softened. Add 4-5 chopped medium beets (or 2 cups cooked beets), 2 diced potatoes, and 1/2 head of shredded cabbage. Pour in 6 cups beef or vegetable broth, bring to a boil, then reduce heat and simmer for 30-40 minutes until vegetables are tender. Season with salt, pepper, and a tablespoon of vinegar for acidity. For a richer flavor, add cooked beef or sausage if desired. Serve hot with a dollop of sour cream and chopped fresh dill.