How to Cook Yummy Ukrainian Borscht (Beet Soup)

Ukrainian Borscht (Beet Soup). See how to make an authentic beet and sausage soup straight from the Ukraine. 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.

Every Russian or Ukrainian woman knows her It is characterized by deep red color due to the beets. There are many different borscht recipes that contain the same ingredients, only the order of. This traditional Ukrainian borscht combines the earthiness of beets with the freshness of dill and other vegetables. You can cook Ukrainian Borscht (Beet Soup) using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Ukrainian Borscht (Beet Soup)

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

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. Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! Beans add lots of protein and make this Ukrainian Beet Soup very filling. Some people make this ruby colored borsch with shredded cabbage, but in our family, we don't add.

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!.

Borsch originates from Ukraine but it became popular in Russia, having acquired new flavors and ways to cook it. Red beets give this soup its ruby color and sweetish flavor. To make itt even more intensely colored I add lemon juice to the soup. Ukrainian Borscht is a delicious and healthy vegetable soup that is known and prepared throughout Russian/Slavic cultures. There really are so many variations of Borscht.