Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, ukrainian borscht (beet soup). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Ukrainian Borscht… everyone knows what it is and many people around the world have fallen in love with this iconic beet soup. This is our family's version of classic borsch and it's one of the two soups my children absolutely love (Mom's Meatball Soup being the second). Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious!
Ukrainian Borscht (Beet Soup) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Ukrainian Borscht (Beet Soup) is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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):
- Get 3 medium beets peeled and grated
- Take 6 Tbsp olive oil divided
- Take 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
- Prepare 2 celery ribs trimmed and finely chopped
- Prepare 1 medium onion finely chopped
- Take 4 Tbsp ketchup
- Get 1 can white navy beans
- Make ready 2 bay leaves
- Prepare 2-3 Tbsp white vinegar
- Take 1 tsp salt
- Make ready 1/4 tsp black pepper freshly ground
- Take 1 large garlic clove pressed
- Take 2 Tbsp dill
There are many different borscht recipes that contain the same ingredients, only the order of. A rich meat based broth with beets, cabbage, potatoes and carrots served with a dollop of sour cream. Have you ever tasted real Ukrainian borscht? A hearty soup made of beef or pork stock, beets, cabbage and potatoes.
Instructions 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!
Ukrainian borscht—hot, meaty, and beet-red—is a classic hearty wintertime soup, loaded with tender chunks of beef and pork, plus an amazing array of vegetables, from beets to cabbage and celery root. It's a filling, deeply satisfying bowl of soup, with a sweet-sour finish. This recipe makes a lot, but don't. Borscht (English: /ˈbɔːrʃ, ˈbɔːrʃt/ (listen)) is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin.
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