Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, ukrainian borscht (beet soup). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.
Ukrainian Borscht (Beet Soup) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Ukrainian Borscht (Beet Soup) is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook ukrainian borscht (beet soup) using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ukrainian Borscht (Beet Soup):
- Get 3 medium beets peeled and grated
- Prepare 6 Tbsp olive oil divided
- Take 4 cups reduced sodium chicken broth + 6 cups water
- Make ready 5 medium potatoes peeled and sliced into bite-sized pieces
- Make ready 2 carrots peeled and grated
- Get 2 celery ribs trimmed and finely chopped
- Get 1 medium onion finely chopped
- Make ready 4 Tbsp ketchup
- Take 1 can white navy beans
- Take 2 bay leaves
- Take 2-3 Tbsp white vinegar
- Make ready 1 tsp salt
- Take 1/4 tsp black pepper freshly ground
- Make ready 1 large garlic clove pressed
- Make ready 2 Tbsp dill
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. 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. Ukrainian borscht—hot, meaty, and beet-red—is a classic hearty wintertime soup, loaded with tender chunks of beef and pork, plus an amazing array of vegetables, from beets to cabbage and celery root.
Instructions to make Ukrainian Borscht (Beet Soup):
- Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.
- 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.
- 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.
- 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.
- 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.
- Serve with vushka or garlic bread (optional) Enjoy!
It's a filling, deeply satisfying bowl of soup, with a sweet-sour finish. This recipe makes a lot, but don't. 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. There are many variations of borscht.
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