Hi, I am Joana. Today, we’re going to prepare ukrainian borscht (beet soup) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Ukrainian Borscht (Beet Soup) Recipe
Ukrainian Borscht (Beet Soup) is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Ukrainian Borscht (Beet Soup) is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must 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):
- Prepare 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
- Get 2 carrots peeled and grated
- Take 2 celery ribs trimmed and finely chopped
- Make ready 1 medium onion finely chopped
- Prepare 4 Tbsp ketchup
- Prepare 1 can white navy beans
- Take 2 bay leaves
- Take 2-3 Tbsp white vinegar
- Prepare 1 tsp salt
- Make ready 1/4 tsp black pepper freshly ground
- Get 1 large garlic clove pressed
- Get 2 Tbsp dill
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!
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