I bought a red beet and green cabbage from Green City Market, two carrots and a 14 oz can of Hunts 100% natural diced tomatoes seasoned with basil, garlic and oregano (if you want to control your salt intake, go for the "no salt added" can).
So in summary, it was literally four ingredients:
1/2 of a green cabbage
10 oz can of diced tomatoes
- Take the beet and two carrots and peel the skin and discard.
- Put beet and carrots in a soup pot to boil in enough water to make a pot of soup for 20 minutes.
- In the meantime, rough chop the green cabbage into the size and amount of cabbage you want in the soup.
- At the 20 minute mark, take out the carrots and beet and rest on a cutting board.
- Put cabbage into the soup and continue boiling for 30 minutes.
- Meanwhile, you can either cube the partially boiled carrot and beat, or if you want to be more traditional, give it a few minutes to cool down and shred the veggies.
- Add back to soup.
- Once the alarm goes off that the soup has been cooking for twenty minutes, turn off the flame and add the can of diced tomatoes with all the liquid.
Top with a heavy dollop of sour cream and fresh dill. You really don't need to add salt because the diced tomatoes have a lot of sodium. If the flavor isn't there, add a couple of cloves of garlic instead (fresh!). That's how the Russians do it. And FYI, borscht is always better the next day since at that point the veggies have a chance to infuse the water. Enjoy!