Ukrainian Borscht (Beet Soup)
Ukrainian Borscht (Beet Soup)

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, ukrainian borscht (beet soup). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Ukrainian Borscht (Beet Soup) is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Ukrainian Borscht (Beet Soup) is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have ukrainian borscht (beet soup) using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Ukrainian Borscht (Beet Soup):
  1. Make ready 3 medium beets peeled and grated
  2. Make ready 6 Tbsp olive oil divided
  3. Get 4 cups reduced sodium chicken broth + 6 cups water
  4. Make ready 5 medium potatoes peeled and sliced into bite-sized pieces
  5. Prepare 2 carrots peeled and grated
  6. Prepare 2 celery ribs trimmed and finely chopped
  7. Take 1 medium onion finely chopped
  8. Get 4 Tbsp ketchup
  9. Get 1 can white navy beans
  10. Make ready 2 bay leaves
  11. Get 2-3 Tbsp white vinegar
  12. Take 1 tsp salt
  13. Take 1/4 tsp black pepper freshly ground
  14. Prepare 1 large garlic clove pressed
  15. Prepare 2 Tbsp dill
Instructions to make Ukrainian Borscht (Beet Soup):
  1. Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with vushka or garlic bread (optional) Enjoy!

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