Recipe: Yummy Ukrainian Borscht (Beet Soup)

Ukrainian Borscht (Beet Soup). Borscht is a traditional Ukrainian beet and cabbage soup which is very popular in many Central and Eastern European cuisines. Variations of this dish can be different not only from country to country, but also from one Ukrainian region to another. My friend's mother from Ukraine taught me this recipe for the classic beet soup.

Borsch also called Borscht is a Russian & Ukrainian traditional beet soup recipe. Borscht is a sour soup with beetroots as one of the main ingredients, which gives the dish a vibrant red color. Borsch is popular in cuisines of some Eastern European, such as Ukrainian, Russian, Belarusian. You can cook Ukrainian Borscht (Beet Soup) using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Ukrainian Borscht (Beet Soup)

1. It's 3 of medium beets peeled and grated.
2. You need 6 Tbsp of olive oil divided.
3. Prepare 4 cups of reduced sodium chicken broth + 6 cups water.
4. Prepare 5 of medium potatoes peeled and sliced into bite-sized pieces.
5. Prepare 2 of carrots peeled and grated.
6. You need 2 of celery ribs trimmed and finely chopped.
7. It's 1 of medium onion finely chopped.
8. Prepare 4 Tbsp of ketchup.
9. Prepare 1 can of white navy beans.
10. Prepare 2 of bay leaves.
11. Prepare 2-3 Tbsp of white vinegar.
12. Prepare 1 tsp of salt.
13. It's 1/4 tsp of black pepper freshly ground.
14. You need 1 of large garlic clove pressed.
15. You need 2 Tbsp of dill.

This traditional Ukrainian borscht combines the earthiness of beets with the freshness of dill and other vegetables. A hearty, healthy and frugal way to use Borscht definition: a beet-based soup that can be combined with whatever else you've got growing in your garden to create a hearty, healthy meal. Coming from Ukraine, borscht is one of the soups I grew up with and one of the things I miss the most. Every Russian or Ukrainian woman knows her It is characterized by deep red color due to the beets.

Ukrainian Borscht (Beet Soup) instructions

1. Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use..
2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 4 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened..
3. Add 4 cups chicken broth and 6 cups water. Add sliced potatoes and grated 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 and celery. 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, 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 10-15 minutes and add more salt and vinegar to taste..
6. Serve with vushka or garlic bread (optional) Enjoy!.

There are many different borscht recipes that contain the same ingredients, only the order of. Ukrainian meatless beet soup or borshch has a little tomato paste in it along with mushrooms, potatoes, cabbage, onions, and other vegetables. This meatless version of Ukrainian beet soup is served on fast days and for Christmas Eve when it is part of the traditional sviat vechir or svyat vechir. Borscht (aka Borsch) is a sour soup with beetroots as one of the main ingredients, which gives the dish a vibrant red color. Borscht is popular in cuisines of some Eastern European, such as Ukrainian, Russian, Belorussian, Romanian, Polish and Lithuanian.