Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, ukrainian borscht (beet soup). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended.
Ukrainian Borscht (Beet Soup) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Ukrainian Borscht (Beet Soup) is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have ukrainian borscht (beet soup) using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Ukrainian Borscht (Beet Soup):
- Take 3 medium beets peeled and grated
- Prepare 6 Tbsp olive oil divided
- Prepare 4 cups reduced sodium chicken broth + 6 cups water
- Get 5 medium potatoes peeled and sliced into bite-sized pieces
- Prepare 2 carrots peeled and grated
- Get 2 celery ribs trimmed and finely chopped
- Take 1 medium onion finely chopped
- Get 4 Tbsp ketchup
- Prepare 1 can white navy beans
- Prepare 2 bay leaves
- Prepare 2-3 Tbsp white vinegar
- Prepare 1 tsp salt
- Take 1/4 tsp black pepper freshly ground
- Get 1 large garlic clove pressed
- Make ready 2 Tbsp dill
It's a filling, deeply satisfying bowl of soup, with a sweet-sour finish. This recipe makes a lot, but don't worry: It freezes well, and you'll want it all. My mother's basic borscht recipe begins with a base of chopped onions, cabbage and celery sautéed in butter, fresh-pressed (or grated) garlic, a can of diced tomatoes and a few cups of chicken broth (or beef broth, or even water with a little chicken or beef bouillon added for flavour). Ukrainian borscht is a classic beet soup recipe.
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!
Also popular in Russia, this soup has beets, potatoes, carrots, cabbage, ham and topped with sour cream. This version includes beets, cabbage, potatoes, carrots and can easily be made vegetarian/vegan. A true classic soup every Ukrainian grew up on. If you don't know what borscht soup is, it is deep red coloured soup with cabbage, beets, potatoes and maybe beans and beef. Then served with sour cream and dill.
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