Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, ukrainian borscht (beet soup). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Borscht (English: /ˈbɔːrʃ, ˈbɔːrʃt/ (listen)) is a beet soup common in Eastern Europe and Northern Asia. It is typically made with using large amount of beets (normally sour beets). Thank you for watching this video! If you found it interesting please let me know by clicking the LIKE button and don't forget to SUBSCRIBE here.
Ukrainian Borscht (Beet Soup) is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Ukrainian Borscht (Beet Soup) is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. 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):
- Prepare medium beets peeled and grated
- Make ready olive oil divided
- Prepare reduced sodium chicken broth + 6 cups water
- Make ready medium potatoes peeled and sliced into bite-sized pieces
- Take carrots peeled and grated
- Make ready celery ribs trimmed and finely chopped
- Prepare medium onion finely chopped
- Take ketchup
- Make ready white navy beans
- Get bay leaves
- Prepare white vinegar
- Take salt
- Take black pepper freshly ground
- Get large garlic clove pressed
- Make ready dill
This version includes beets, cabbage, potatoes, carrots and can easily be made vegetarian/vegan. It seems like recently I am posting recipes in mini-series. 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.
Steps 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 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. This is my grandma's original borscht recipe I grew up on in Ukraine. 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.
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