This is a lighter and frugal version which tastes as good as any thirty-ingredient borscht that takes a half a day. If you serve this the day it is made, allow 2 to 3 hours for the flavors to settle. Also add the vegetables to the pot as you chop/grate.
| 6 tablespoons (3/4 stick) unsalted butter | 2 quarts vegetable stock, chicken stock, or water |
| 1 large onion, finely chopped | Bouquet garni (1 bay leaf and 9 peppercorns tied into a cheesecloth bag) |
| 1 large carrot, peeled and grated | 1 teaspoon sweet Hungarian paprika |
| 1 large green bell pepper, cored, seeded, and cut into 1/4-inch dice | Salt and freshly ground black pepper, to taste |
| 3 1/2 cups shredded green cabbage | 1/2 teaspoon sugar, or more to taste |
| 1 medium-size beet, peeled and grated | 1 tablespoon fresh lemon juice, or more to taste |
| 1 small rib celery, cut into 1/4-inch dice | Chopped fresh parsley for garnish |
| 2 medium-size boiling potatoes, peeled and cut into 11/2-inch cubes | Chopped fresh dill for garnish |
| 1 can (6 ounces) tomato paste
|
Sour cream |
| 4 cloves garlic, minced |
1. Melt the butter in a large soup pot over medium heat. Add the onion, carrot, and bell pepper and saute until the onion and bell pepper are slightly softened, 5 minutes.
2. Stir in the cabbage, beet, and celery and continue to saute, stirring and tossing occasionally, 10 to 15 minutes.
3. Stir in the apple, potatoes, tomato paste, garlic, then add the stock and bouquet garni and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes.
4. Add the paprika, salt and pepper, sugar, and lemon juice to taste. Let stand at least 2 to 3 hours, or overnight. Remove the bouquet garni before serving. Serve garnished with parsley and dill, and pass the sour cream.
Serves 8