Ukrainian Borscht
Ukrainian
Cut the beets and other vegetables into pieces small enough for a spoon. Taste toward the end and adjust acidity gradually to balance the earthy beet flavor.
- Servings (recipe yield)
- 10 servings
- Prep time
- Not provided
- Cook time
- Not provided
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Timing information was not provided by the recipe source.
Ingredients
- 3 red beetroots
- 4 Tbsp extra virgin olive oil
- 8 cups chicken broth + 2 cups water
- 3 yukon potatoes
- 2 carrots
- 2 celery ribs
- 1 onion
- 4 Tbsp ketchup or 3 Tbsp tomato sauce
- 1 red bell pepper (optional)
- 1 can white cannelini beans with their juice (optional)
- 2 bay leaves (optional)
- 1 pressed garlic clove (optional)
- 1 cup sour cream (optional)
- fresh dill to taste (optional)
Instructions
- Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
- 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.
- 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.
- 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 for 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
- When potatoes and carrots reach desired softness, add optional ingredients from the list.
- Simmer for an additional 2-3 minutes and add more spices to taste.
- Serve with a dollop of sour cream on top.
Source: Public Domain Recipes · stanislav · Recipe source · Public-domain source license