Ukrainian Borscht
Borscht (beet soup) is one of the main dishes associated with Ukrainian cuisine. It can be with or without meat, and with other various distict flavors. The recipe below is for beet soup variant without meat. This dish is usually enjoyed with dollop of sour cream, but can also be with real mayo instead.
- Total time: 1 hr 10 mins
- Prep time: 30 mins
- Cook time: 40 mins
- Diet: Normal
- Tools: Chopping board, knife, peeler, pot for Borsch, pan for Mirepoix, spatula, and a ladle
- Servings: 10
- Cuisine: Ukrainian
Ingredients
- 3 beets
- Olive oil (4 Tbsp)
- Chicken broth (8cups) + water (2 cups)
- 3 yukon potatoes
- 2 carrots
- 2 celery ribs
- Small red pepper
- Onion
- Ketchup (4 Tbsp) or tomato sauce (3 Tbsp)
- White cannelini beans (1 can)
- 2 bay leaves
- White vinegar (2-3 Tbsp)
- Sea salt (1 tsp)
- Black pepper (1/4 tsp)
- Large garlic clove
- Chopped dill (3 Tbsp)
Steps
- 1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
- 2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
- 3. Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
- 4. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
- 5. When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.