Borscht: A Traditional Hearty Beetroot Soup Recipe from Ukraine

Borscht, also known as borshch, is a hearty beetroot soup that originates from Ukraine. This vibrant dish is a staple in Eastern European cuisine and has made its way into the United States through Jewish immigrants. The soup is known for its deep red colour and rich flavour, with beetroot being the essential ingredient. Borscht is enjoyed hot and often garnished with sour cream or yogurt.

• 1½ cups thinly sliced potatoes (about 3 small potatoes)
• 1 cup thinly sliced beets
• 4 cups water
• 1-2 tablespoons butter
• 1½ cups chopped onion (about ⅓ of a large onion)
• 1½ teaspoons salt
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 3-4 cups shredded cabbage (about ⅓ of a large cabbage)
• A little fresh-ground black pepper
• 1 teaspoon dill weed
• 1-2 tablespoons cider vinegar
• 1-2 tablespoons brown sugar or honey
• 1 cup tomato purée or ¼ to ½ cup tomato paste

• Sour cream or yogurt
• Dill weed

Procedure

1. Place the potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender, about 20-30 minutes.
2. Melt the butter in a Dutch oven or soup pot. Add the onion and salt. Cook over medium heat, stirring occasionally, until the onions are translucent, about 8-10 minutes.
3. Add the celery, carrots, cabbage, and 2 cups of the water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender, about 8-10 minutes.
4. Add the remaining soup ingredients, including the potatoes, beets, and their cooking water. Cover and simmer for at least 15 more minutes. Adjust seasonings as needed. If too thin, simmer uncovered and add more tomato paste if necessary.
5. Serve hot, topped with sour cream or yogurt and sprinkled with dill. Alternatively, serve sour cream or yogurt on the side as a condiment.

Nutritional Values