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.

⏲️ Prep time: 25 mins

🍳 Cook time: 40 mins

🍽️ Servings: 10

Ingredients

3 red beetroots

4 Tbsp extra virgin olive oil

8 cups chicken broth + 2 cups water

3 yukon potatoes

2 carrots

2 celery ribs

1 onion

4 Tbsp ketchup or 3 Tbsp tomato sauce

1 red bell pepper (optional)

1 can white cannelini beans with their juice (optional)

2 bay leaves (optional)

1 pressed garlic clove (optional)

1 cup sour cream (optional)

fresh dill to taste (optional)

Directions

1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold

water to prevent browning until ready to use then drain).

2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2

Tbsp olive oil.

3. Add grated beets and sauté 10 minutes, stirring occasionally until beets are

softened.

4. Add 8 cups broth and 2 cups water.

5. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until

easily pierced with a fork.

6. While potatoes are cooking, place a large skillet over medium/high heat and

add 2 Tbsp oil.

7. Add chopped onion, celery and bell pepper. Saute stirring occasionally until

softened and lightly golden (7-8 minutes).

8. Add 4 Tbsp Ketchup and stir fry for 30 seconds then transfer to the soup pot

to continue cooking with the potatoes.

9. When potatoes and carrots reach desired softness, add optional ingredients

from the list.

10. Simmer for an additional 2-3 minutes and add more spices to taste.

11. Serve with a dollop of sour cream on top.