Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, ukrainian borscht (beet soup). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Ukrainian Borscht (Beet Soup) is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Ukrainian Borscht (Beet Soup) is something which I’ve loved my whole life. They’re fine and they look fantastic.

Ukrainian Borscht… everyone knows what it is and many people around the world have fallen in love with this iconic beet soup. This is our family's version of classic borsch and it's one of the two soups my children absolutely love (Mom's Meatball Soup being the second). My friend's mother from Ukraine taught me this recipe for the classic beet soup.

To get started with this 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 cook that.

The ingredients needed to make Ukrainian Borscht (Beet Soup):

1. Get 3 medium beets peeled and grated
2. Take 6 Tbsp olive oil divided
3. Take 4 cups reduced sodium chicken broth + 6 cups water
4. Prepare 5 medium potatoes peeled and sliced into bite-sized pieces
5. Get 2 carrots peeled and grated
6. Prepare 2 celery ribs trimmed and finely chopped
7. Get 1 medium onion finely chopped
8. Prepare 4 Tbsp ketchup
9. Get 1 can white navy beans
10. Take 2 bay leaves
11. Get 2-3 Tbsp white vinegar
12. Make ready 1 tsp salt
13. Prepare 1/4 tsp black pepper freshly ground
14. Take 1 large garlic clove pressed
15. Prepare 2 Tbsp dill

Beans add lots of protein and make this Ukrainian Beet Soup very filling. Some people make this ruby colored borsch with shredded cabbage, but in our family, we don't add. 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.

Steps to make Ukrainian Borscht (Beet Soup):

1. Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve with vushka or garlic bread (optional) Enjoy!

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. A rich meat based broth with beets, cabbage, potatoes and carrots served with a dollop of sour cream. Have you ever tasted real Ukrainian borscht?

So that is going to wrap it up with this special food ukrainian borscht (beet soup) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!