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Ingredients
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Vegetables
Liquids
Seasonings
Toppings
Method
Preparation
- 1
Prepare the Vegetables
Peel and chop the beets, cucumber, radishes, and green onions. Mince the garlic.
- 2
Cook the Beets
In a pot, add the chopped beets and cover with vegetable broth. Bring to a boil, then reduce heat and simmer until tender, about 30 minutes. Allow to cool.
Mixing
- 3
Combine Ingredients
In a large bowl, combine the cooled beets, cucumber, radishes, green onions, and garlic. Stir in the vegetable broth, apple cider vinegar, and lemon juice.
- 4
Season
Add salt, black pepper, and dill to taste. Mix well and adjust seasoning if necessary.
Serving
- 5
Chill and Serve
Refrigerate the borscht for at least 2 hours before serving. Ladle into bowls and top with sour cream and sliced hard-boiled eggs.
