Winter Comfort Meals: Borscht, Homemade Rye Bread, and More | Full Episode | Julia at Home (S4 E8)

Peel and grate the beets, then set aside.

Chop the cabbage, potatoes, and carrots into small pieces.

Dice the onions and mince the garlic.

Heat oil in a large pot over medium heat and sauté the onions until translucent, about 5 minutes.

Add the garlic and carrots, cooking for another 3-4 minutes until fragrant.

Stir in the grated beets and cook for 5 minutes, allowing them to soften.

Add the chopped potatoes and vegetable broth, bringing to a boil.

Reduce heat to a simmer and add the cabbage, tomato paste, vinegar, sugar, bay leaves, and black pepper.

Simmer for 30-40 minutes, until all vegetables are tender.

Taste and adjust seasoning with salt and additional vinegar if needed.

Remove bay leaves before serving.

Serve hot, garnished with fresh dill and a dollop of sour cream.

Allergens