Ukrainian Borscht
Borscht is a beet soup that originates from Ukraine and is common in Eastern Europe and North Asia. Depending on the recipe, borscht may be purely vegetarian; it may be served either hot or cold; and it may range from a hearty one-pot meal to a clear broth or a smooth drink.
Ingredients for 2
- ⅝ red beetroots
- 0.8 tbsp extra virgin olive oil
- 1 ⅝ chicken broth + 2 cups water
- ⅝ yukon potatoes
- ⅜ carrots
- ⅜ celery ribs
- 0.2 onion
- 0.8 ketchup or 3 Tbsp tomato sauce
- 0.2 red bell pepper (optional)
- 0.2 white cannelini beans with their juice (optional)
- ⅜ bay leaves (optional)
- 0.2 pressed garlic clove (optional)
- 0.2 cup sour cream (optional)
- fresh dill to taste (optional)
Instructions
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Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
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Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil.
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Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
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Add 8 cups broth and 2 cups water.
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Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
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While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil.
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Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes).
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Add 4 Tbsp Ketchup and stir fry for 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
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When potatoes and carrots reach desired softness, add optional ingredients from the list.
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Simmer for an additional 2-3 minutes and add more spices to taste.
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Serve with a dollop of sour cream on top.