Borscht Recipe: Ukrainian Beetroot Soup

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Borscht is a hearty and vibrant Ukrainian beetroot soup known for its deep red colour and rich flavour. It’s a classic dish that combines the earthy sweetness of beets with the freshness of vegetables and a hint of sour cream. This vegetarian version of Borscht is perfect for a comforting meal.

Table of Information:

CourseAppetizer or Main Course
CuisineUkrainian
Servings6-8 servings
Preparation Time20 minutes
Cooking Time40 minutes
CaloriesApproximately 150 per serving

Ingredients:

  • 3-4 medium beets, peeled and grated
  • 2-3 potatoes, peeled and diced
  • 1 large onion, finely chopped
  • 2 carrots, peeled and grated
  • 2 cloves garlic, minced
  • 1 small cabbage, shredded
  • 4 cups vegetable broth
  • 2 cups water
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon sugar
  • 2 tablespoons white vinegar
  • Salt and black pepper to taste
  • Sour cream and fresh dill for garnish

Method:

  1. In a large pot, heat some oil over medium heat. Add the chopped onions and minced garlic. Sauté until they turn translucent.
  2. Add the grated carrots and grated beets to the pot. Cook for about 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth and water. Add the diced potatoes, bay leaves, and tomato paste. Bring to a boil.
  4. Reduce the heat to a simmer, cover, and cook for about 20-25 minutes, or until the vegetables are tender.
  5. Stir in the shredded cabbage and cook for an additional 10 minutes.
  6. Add the sugar, white vinegar, salt, and black pepper. Adjust the seasoning to your taste.
  7. Remove the bay leaves.
  8. Serve the Borscht hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.
  9. Enjoy the classic Ukrainian Borscht as a comforting and wholesome meal.

Borscht is a beloved Ukrainian soup with a unique blend of flavors that makes it a delicious and satisfying dish. Whether served as an appetizer or a main course, it’s sure to please your taste buds and warm your heart.

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