Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, ukrainian borscht (beet soup). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended.
Ukrainian Borscht (Beet Soup) is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Ukrainian Borscht (Beet Soup) is something that I have loved my entire life. They’re fine and they look wonderful.
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 cook it.
The ingredients needed to make Ukrainian Borscht (Beet Soup):
- Make ready 3 medium beets peeled and grated
- Prepare 6 Tbsp olive oil divided
- Prepare 4 cups reduced sodium chicken broth + 6 cups water
- Make ready 5 medium potatoes peeled and sliced into bite-sized pieces
- Take 2 carrots peeled and grated
- Take 2 celery ribs trimmed and finely chopped
- Prepare 1 medium onion finely chopped
- Take 4 Tbsp ketchup
- Take 1 can white navy beans
- Prepare 2 bay leaves
- Prepare 2-3 Tbsp white vinegar
- Take 1 tsp salt
- Prepare 1/4 tsp black pepper freshly ground
- Prepare 1 large garlic clove pressed
- Get 2 Tbsp dill
If you don't know what borscht soup is, it is deep red coloured soup with cabbage, beets, potatoes and maybe beans and beef. Then served with sour cream and dill. Essentially, borscht is a superfood and a meal in itself. Ukrainian Borscht is a delicious and healthy vegetable soup that is known and prepared throughout Russian/Slavic cultures.
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!
This version includes beets, cabbage, potatoes, carrots and can easily be made vegetarian/vegan. My Ukrainian Borscht is hearty, healthy and so good! It's a comfort soup I never get bored of eating. Also try delicious Slow Cooker Borsht, Cold Borscht (Holodnik), Quick Cauliflower Borscht and Green Borscht With Spinach. This Ruby Red Borscht soup is one of my favorite things to make going into the colder months.
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