Classic Ukrainian Borscht

Method2 steps · about 1 hr 10 min

1. 1

   Step 1: Peel and grate the beetroot (3 medium). Prepare the potato (3 medium) slices, sliced carrots (2), chopped celery (2), optional chopped pepper, chopped onion (1), pressed garlic (1) and chopped dill (3 tbsp); hold those aromatics separately. Keep potatoes in cold water while preparing, then drain. In a large soup pot, sauté all the beetroot in two tablespoons oil for ten minutes until softened. Add all the broth, two cups soup water, drained potatoes and carrots. Cook for 10–15 minutes until potatoes and carrots are easily pierced with a fork.

   Soften grated beetroot before adding soup liquid · 10 minUses 3 medium raw beetroot, peeled and grated in step 1 · 3 medium Yukon potatoes, peeled and cut into bite-size slices in step 1 · 2 sliced carrots · 2 finely chopped celery ribs · 1 finely chopped red bell pepper, if using · 1 finely chopped onion · 1 pressed garlic clove · 3 tbsp chopped dill

2. 2

   Step 2: While the potato mixture cooks, heat the remaining two tablespoons oil in a separate skillet. Sauté the held onion, celery and optional pepper for 7–8 minutes until soft and lightly golden. Stir in all the ketchup (4 tbsp) and fry for thirty seconds, then add this cooked mixture to the soup. Once potatoes and carrots are tender, add the beans with their juice, bay leaves (2), initial vinegar, measured salt (1 tsp) and pepper, and the held garlic and dill. Simmer everything for another 2–3 minutes. Taste and add conditional extra salt or vinegar only as needed. Remove the bay leaves and serve ten portions.

   Soften aromatic vegetables before finishing soup · 8 minUses The complete simmering soup · All the prepared onion, celery and optional pepper · The prepared garlic · All the prepared dill · Remaining 2 tbsp oil for aromatic vegetables · 4 tbsp ketchup · 1 can beans including their juice · 2 bay leaves