BORSCHT - BEETROOT SOUP

Borscht Recipe, Beetroot Soup, Beet Soup, Russian Borscht Soup

BORSCHT - BEETROOT SOUP

Prep Time: 10

Cook Time: 45

Borscht with Meat: 2

Total Time: 2 55

Servings:

Author: Hello Ani

This hearty and healthy Ukrainian borscht is loaded with beets, cabbage, potatoes, and carrots. Delicious, served with a dollop of sour cream and fresh dill.

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Ingredients

Borscht Broth with Meat:

8 cups water
1 lbs beef short ribs
½ onion
1 teaspoon salt
¼ teaspoon pepper
2 bay leaves

Borscht without Meat:

32 oz chicken stock (4 cups)
3 beets - peeled and grated
1 red bell pepper - finely chopped
2 carrots - thinly sliced
½ head white cabbage - thinly sliced
1 small red onion - sliced
2 potatoes - peeled and cut into chunks
2 garlic cloves - minced
2 bay leaves
4 tablespoon tomato paste
1 tablespoon white vinegar
16 oz cannelini beans with liquid (optional)
1 teaspoon salt
¼ teaspoon pepper

Instructions

For the Broth with Meat:

1. In a stockpot combine water, beef short ribs, onion, salt, pepper and bay leaves. Bring to a boil, then simmer on medium heat about 1 ½ to 2 hours. Adding more water if needed.
2. Remove debris that float on the top with a slotted spoon.
3. Turn of heat. Remove ribs and transfer to a chopping board. take of the bones and shred meat with two forks. Set aside until needed.

For the Borscht with/or without Meat:

1. Prepare all the vegetables by peeling, slicing, chopping and grating. Use disposable gloves when grating beets to avoid red stains on hands.
2. In a stock pot add a little olive oil, and sautee the onion and garlic. Then add the carrots, bell pepper, beets and cabbage. Season with salt and pepper. Stir in the tomato paste. Cook until vegetables are softened, about 15 minutes.
3. Add the potatoes, canellini beans (if using)
4. Pour in the chicken stock (meatless version), or beef broth with the shredded beef (meat version).
5. Add vinegar and bay leaves . Bring to a boil, then lower the heat, and let it simmer for anther 30 minutes.
Serve borscht hot with a dollop of sour cream and garnish with fresh dill. Enjoy!

Nutrition

COURSE: Soup

CUISINE: American, Russian, Ukrainian

KEYWORD: Beetroot soup, Borscht, Ukrainian Borscht recipe

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