Ukrainian Borscht (Beet Soup). My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.

Borsch is popular in cuisines of some Eastern European, such as Ukrainian, Russian, Belarusian. Coming from Ukraine, borscht is one of the soups I grew up with and one of the things I miss the most. Every Russian or Ukrainian woman knows her It is characterized by deep red color due to the beets. You can have Ukrainian Borscht (Beet Soup) using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Ukrainian Borscht (Beet Soup)

Prepare 3 of medium beets peeled and grated.
It's 6 Tbsp of olive oil divided.
Prepare 4 cups of reduced sodium chicken broth + 6 cups water.
It's 5 of medium potatoes peeled and sliced into bite-sized pieces.
You need 2 of carrots peeled and grated.
It's 2 of celery ribs trimmed and finely chopped.
You need 1 of medium onion finely chopped.
It's 4 Tbsp of ketchup.
You need 1 can of white navy beans.
You need 2 of bay leaves.
Prepare 2-3 Tbsp of white vinegar.
It's 1 tsp of salt.
Prepare 1/4 tsp of black pepper freshly ground.
It's 1 of large garlic clove pressed.
Prepare 2 Tbsp of dill.

There are many different borscht recipes that contain the same ingredients, only the order of. This traditional Ukrainian borscht combines the earthiness of beets with the freshness of dill and other vegetables. A hearty, healthy and frugal way to use Borscht definition: a beet-based soup that can be combined with whatever else you've got growing in your garden to create a hearty, healthy meal. Borscht (aka Borsch) is a sour soup with beetroots as one of the main ingredients, which gives the dish a vibrant red color.

Ukrainian Borscht (Beet Soup) step by step

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!.

Borscht is popular in cuisines of some Eastern European, such as Ukrainian, Russian, Belorussian, Romanian, Polish and Lithuanian. There are many variations of borscht. Ukrainian Borscht is a delicious and healthy vegetable soup that is known and prepared throughout Russian/Slavic cultures. There really are so many variations of Borscht. Some use beets while others don't.