Borscht, Ukraine’s national soup, is made by simmering red beets with cabbage and tomatoes until tender and tangy. Dried red pepper adds a mild heat to the traditional recipe.
Sauté the onion and carrot in olive oil until softened. Add the grated beet and tomato puree and sauté for a few more minutes.
Add the water and bring to a boil. Add the potato and cabbage, then cook over low heat for 25 minutes, until the vegetables are tender.
Add the dried red pepper, vinegar, sugar, and salt and boil for 5 more minutes.
Wear gloves before grating the beets to keep your hands from staining. Adding the vinegar at the end keeps the soup’s sourness balanced; adding it earlier may dull the beets’ color.
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