Ukrainian borscht
Ingredients for preparation (6 servings)
- 1 liter beet soup
- 500 ml vegetable or meat stock
- 2 medium beets
- 2 potatoes
- 1 carrot
- 1 parsley root
- a piece of celery root
- 1/4 head of white cabbage
- 1 onion
- 2 cloves of garlic
- 1 cup of cooked or canned white beans
- 2 tablespoons of tomato paste
- 1 teaspoon of sugar
- 2 bay leaves
- 3 allspice berries
- marjoram or dill
- salt and pepper to taste
Preparation
Peel the beets and grate them or cut them into thin strips. Grate or cut the carrot, parsley root and celery root as well. Cut the potatoes into cubes and shred the cabbage.
In a pot, sauté the onion with the garlic. Add the beets, carrot, parsley root and celery root. Fry for a few minutes, then add the tomato paste and sugar. Pour the stock over the vegetables and add the bay leaves and allspice. Cook for about 20 minutes.
Then add the potatoes, cabbage and beans. Cook the vegetables until tender. Finally, pour in the beet soup and heat everything for a few more minutes over low heat. Do not boil vigorously after adding the beet soup in order to preserve its color and flavor. Season with salt, pepper and marjoram.
Ukrainian borscht tastes best served hot, with a dollop of sour cream and fresh dill or parsley. It is perfect as a wholesome meal, especially on colder days. This is a hearty and highly regarded soup, ideal for those who enjoy classic, homemade flavors of Eastern Europe.