Prep the Vegetables:

• Juice the lemon and set aside.
• Dice the onion (medium dice).
• Roughly chop the tomatoes.
• Peel and dice the potatoes into large chunks.
• Shred the beets and carrots using a box grater or food processor. Keep them in separate bowls.
• Press or finely mince the garlic.
• Shred the cabbage thinly. A mandoline or sharp knife works well.
• Add half of the lemon juice to the cabbage and gently massage it in. This keeps the cabbage from discoloring and helps soften it.
• Soak the beans in cold water for 1 hour, then drain just before cooking.

Start the Soup Base:

• In a large pot, combine soaked beans with about 2 cups of water.
• Bring to a boil, then reduce heat to a simmer while you prepare the rest of the vegetables.

Build the Flavor, Step by Step:

-Carrots

• In a pan, heat 1 tablespoon of oil with a pinch of salt over low heat.
• Sauté the shredded carrots until soft and starting to caramelize.
• Add to the pot with beans.

- Beets

• In the same pan, add a splash of oil.
• Add the shredded beets and 1 teaspoon of sugar (if using).
• Sauté until softened and slightly caramelized.
• Deglaze with the remaining lemon juice and add to the pot.

-Potatoes and Stock

• Add the potatoes to the main pot.
• Pour in the chicken or vegetable stock.
• Bring to a gentle boil, lower the heat and let everything simmer for 10 minutes.

-Onions

• While the soup is simmering, use the same pan to cook onions. Add more oil if needed.
• Sauté the diced onions over low heat until translucent and beginning to caramelize.
• Add to the main pot and continue simmering.

-Cook the Cabbage Separately

• In a clean pan, heat a splash of sunflower oil.
• Add the lemon-massaged cabbage and sauté gently over low heat for no more than 10 minutes, until semi-soft and translucent (but not browned).
• Midway, add 2 ladles of broth from the pot to help it cook through and cover with a lid.
• Once tender, set aside.

-Finish with Tomatoes and Garlic

• In the same pan, add a splash of oil and warm the crushed garlic briefly - just until fragrant.
• Add the chopped tomatoes and cook until they break down easily.
• Stir in crushed canned tomatoes and simmer for a few more minutes.
• Add the tomato mixture and the cooked cabbage to the main pot.

Final Touches:

• If using spicy pepper, add it now.
• Give the soup a gentle stir.
• If it looks too thick, add more water or broth to loosen it.
• Simmer on low until all vegetables are tender and the flavors have melded, about 20 - 30 minutes more.
• Taste and adjust seasoning. Let the borscht cool completely before transferring it to containers.

Cool and store:

• Let the borscht cool completely before transferring it to airtight containers or freezer-safe jars.
• Refrigerate: Keep in the fridge for up to 3 days.
• Freeze: Freeze for up to 6 months.
• After that, it’s still safe, but the flavor may start to fade a little.