Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, ukrainian borscht (beet soup). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really 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 current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Ukrainian Borscht (Beet Soup) is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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):
- Take 3 medium beets peeled and grated
- Get 6 Tbsp olive oil divided
- Make ready 4 cups reduced sodium chicken broth + 6 cups water
- Prepare 5 medium potatoes peeled and sliced into bite-sized pieces
- Take 2 carrots peeled and grated
- Make ready 2 celery ribs trimmed and finely chopped
- Take 1 medium onion finely chopped
- Prepare 4 Tbsp ketchup
- Prepare 1 can white navy beans
- Prepare 2 bay leaves
- Make ready 2-3 Tbsp white vinegar
- Take 1 tsp salt
- Make ready 1/4 tsp black pepper freshly ground
- Get 1 large garlic clove pressed
- Make ready 2 Tbsp dill
It's a filling, deeply satisfying bowl of soup, with a sweet-sour finish. This recipe makes a lot, but don't worry: It freezes well, and you'll want it all. Ukrainian Borscht is a delicious and healthy vegetable soup that is known and prepared throughout Russian/Slavic cultures. This version includes beets, cabbage, potatoes, carrots and can easily be made vegetarian/vegan.
Steps 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!
A true classic soup every Ukrainian grew up on. 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. My mother's basic borscht recipe begins with a base of chopped onions, cabbage and celery sautéed in butter, fresh-pressed (or grated) garlic, a can of diced tomatoes and a few cups of chicken broth (or beef broth, or even water with a little chicken or beef bouillon added for flavour).
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