Ukrainian Soul Food: Borscht/Red Beet Soup
Recipe by: Daryna Marchenko, Senior Development Associate, Upwardly Global
- 3 medium beets, peeled
- 4 tablespoons sunflower or olive oil
- 4 cups chicken broth + 6 cups water
- 3 medium potatoes, peeled and sliced into big cubes
- 1 head small green cabbage, thinly sliced or shredded
- 2 carrots, peeled and thinly sliced
- 1 medium onion, finely chopped
- 5 tablespoons tomato sauce
- 1 teaspoon sea salt (to taste)
- 1/4 teaspoon black pepper, freshly ground
- 1 bell pepper
- 2 celery sticks
- 1 can white cannellini beans
- 2 bay leaves
- Sour cream or plain yogurt or mayo
- 2 tablespoons fresh dill, chopped
- Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.
- Heat a medium pot over medium/high heat and cook beets for 15-20 minutes or until easily pierced with a fork. Let beets cool down and then shred.
- Heat a large pot (5.5 quart) over medium-high heat and add 1 tablespoon oil. Add broth and water. Add sliced potatoes and then cook for 10-15 minutes or until easily pierced with a fork. At the same time add the cabbage and cook, stirring occasionally, until the cabbage wilts, 3 to 5 minutes.
- While potatoes and cabbage are cooking, place a large skillet over medium/high heat and add 2 tablespoons oil. Add chopped onion, carrots and shredded beets and sauté 10 minutes, stirring occasionally. Add bell pepper and celery for richer flavor (optional).
- Add tomato sauce and saute, stirring occasionally, for an additional 5 minutes, then transfer to the soup pot to continue cooking with the potatoes and the cabbage.
- When potatoes reach desired softness, add beans, bay leaves, salt, and black pepper. Simmer for an additional 2-3 minutes and add more salt to taste.
- Let the soup sit for an additional hour. Add sour cream and chopped dill once served.
Tastes best with dark/pumpernickel bread, a clove of garlic and additional protein such as bacon and/or salo.*
*salted unrendered pork fat