Preparation
- Cut the beetroot into matchsticks, the white cabbage into strips, the potatoes into cubes, the carrots into slices and the leek into rings, and chop the onion.
- Sweat the onion, white cabbage, beetroot and potatoes in the hot oil in a large pot.
- Pour in the stock, add the bay leaf, bring to the boil, cover and simmer for 15 minutes.
- Add the carrots and leek and simmer for another 10 minutes, until all the vegetables are soft.
- Remove the bay leaf and season the soup with balsamic vinegar, sugar, salt and pepper.
- Ladle into bowls, top with a dollop of sour cream and chopped dill and serve with baguette.
Drink with it
Vodka · excellent match
Vodka, ice cold from the freezer, neat in small sips
This is how borscht is eaten in Ukraine and Russia: the cold, clear spirit refreshes the palate after the sour cream and sweet beetroot.
What Is Vodka? Raw Materials, Flavor, and CocktailsRed wine · good match
Light Spätburgunder (Pinot Noir) or Zweigelt, cool
Earthy tones and red fruit meet the beetroot, and low tannin works with the sour cream and vinegar.
Which wine pairs with food? A simple approach to choosingDark beer · good match
Dark lager or Schwarzbier
Roasted notes and light malt sweetness bring together the earthiness of beetroot and cabbage.
Which beer goes with food? More than just pils with barbecueSour beer · good match
Berliner Weisse or Oud Bruin
The earthy sweetness of the beetroot meets fruity acidity that suits the balsamic and sour cream.
What is sour beer? Recognizing intentional acidity
Why it pairs well
Sour beer with the soup is a surprise, but beetroot, vinegar and sour cream bring their own acidity, which the beer picks up.