47 lines
1.9 KiB
Markdown
47 lines
1.9 KiB
Markdown
---
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title: "Ukrainian Borscht"
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date: 2021-04-02
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tags: ['ukrainian', 'soup', 'beetroot', 'russian']
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author: stanislav
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---
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Borscht is a beet soup that originates from Ukraine and is common in Eastern Europe and North Asia.
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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.
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- ⏲️ Prep time: 25 mins
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- 🍳 Cook time: 40 mins
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- 🍽️ Servings: 10
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## Ingredients
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- 3 red beetroots
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- 4 Tbsp extra virgin olive oil
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- 8 cups chicken broth + 2 cups water
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- 3 yukon potatoes
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- 2 carrots
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- 2 celery ribs
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- 1 onion
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- 4 Tbsp ketchup or 3 Tbsp tomato sauce
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- 1 red bell pepper (optional)
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- 1 can white cannelini beans with their juice (optional)
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- 2 bay leaves (optional)
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- 1 pressed garlic clove (optional)
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- 1 cup sour cream (optional)
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- fresh dill to taste (optional)
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## Directions
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1. 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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2. 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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3. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
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4. Add 8 cups broth and 2 cups water.
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5. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
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6. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil.
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7. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes).
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8. 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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9. When potatoes and carrots reach desired softness, add optional ingredients from the list.
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10. Simmer for an additional 2-3 minutes and add more spices to taste.
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11. Serve with a dollop of sour cream on top.
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