Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, ukrainian borscht (beet soup). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Add the sausage, and cover the pot. Add the beets, and cook until they have lost their color. Borscht definition: a beet-based soup that can be combined with whatever else you've got growing in your garden to create a hearty, healthy meal that also stretches your food budget and weekly meals just a little bit further. Ukrainian Borscht is a delicious and healthy vegetable soup that is known and prepared throughout Russian/Slavic cultures.
Ukrainian Borscht (Beet Soup) is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Ukrainian Borscht (Beet Soup) is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to 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):
- Prepare 3 medium beets peeled and grated
- Make ready 6 Tbsp olive oil divided
- Prepare 4 cups reduced sodium chicken broth + 6 cups water
- Make ready 5 medium potatoes peeled and sliced into bite-sized pieces
- Get 2 carrots peeled and grated
- Take 2 celery ribs trimmed and finely chopped
- Prepare 1 medium onion finely chopped
- Take 4 Tbsp ketchup
- Prepare 1 can white navy beans
- Take 2 bay leaves
- Make ready 2-3 Tbsp white vinegar
- Make ready 1 tsp salt
- Prepare 1/4 tsp black pepper freshly ground
- Take 1 large garlic clove pressed
- Make ready 2 Tbsp dill
It's a filling, deeply satisfying bowl of soup, with a sweet-sour finish. Ukrainian Borscht is traditional sweet and sour soup made with beets, cabbage, garlic and dill in Eastern Europe. Then served with a dollop of sour cream and rye bread. Where I live near Sacramento, there are lots of Eastern European immigrants, and no shortage of Ukrainians.
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!
Then served with a dollop of sour cream and rye bread. Where I live near Sacramento, there are lots of Eastern European immigrants, and no shortage of Ukrainians. So I asked a bunch about how they make borscht, took notes, and this is the result. What makes Ukrainian Borscht Soup a true feast is the addition of Salo (cured pork fat) mixed with raw garlic. If you've ever tried Salo and you like it, go ahead and add it at the end of the preparation process.
So that is going to wrap this up with this special food ukrainian borscht (beet soup) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
