Ukrainian borscht
Ukrainian borscht is a vegetable soup made from beetroot. It is normally prepared only from vegetables but meat can also be added to it. Apart from carrots and parsnip, borscht also contains beans, cabbage, and some people also add dry forest mushrooms. The borscht is typically served with sour cream and freshly hopped dill.
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Ingredients for Ukrainian borscht.
- 1 tablespoon of butter
- 100 g savoy cabbage
- 1,5 l broth
- 1 clove of garlic
- 1 onion (60 g)
- 300 g beetroot
- 150 g carrot
- 100 g celeriac root
- 50 g leek
- 200 g potatoes
- 200 g canned butterbean
- 50 g parsnip
- 2 bay leaves
- 3 seeds of all spice
- 100 g tomatoes
- 1 tablespoon of lemon juice
- 1 tablespoon of salt
- 1/6 teaspoon of black pepper
- 300 ml beetroot leaven
Additionally (optional):
- sour cream
- fresh dill
- hard-boiled eggs
How to make Ukrainian borscht.
Cut all the vegetables, except of the leek and cabbage, into cubes or sticks. Cut the leek and cabbage into thin strips. Put the butter, mushed garlic, chopped vegetables (except the potatoes), bay leaf and allspice into a pan. Fry over a medium heat for 15 minutes. Afterwards, transfer the fried vegetables into a pot and add potatoes and the broth. Bring it to boil then simmer for an hour or until the vegetables are tender. After an hour, add the beans, salt and pepper. Cook for an additional 10 minutes. Finally, add the beetroot leaven and lemon juice and bring to a boil but not cook. Serve the borscht with a dash of sour cream, sprinkled with freshly chopped dill. The soup also tastes great with a hard-boiled egg.
Good to know when making borscht.
The lemon juice can be replaced with white or apple cider vinegar as well as with apple juice.
I decided to use canned beans. You can, of course, cook the beans from scratch. Soak them overnight in water first and only then cook them.
I used vegetable broth, but you can select meat broth as well, e.g. beef, pork or chicken.
Do you like beetroots soups? If so, try our recipe Borscht.
