Ukrainian Red Borscht

4V5A1987

Borscht is an Eastern European sour soup, with this particular version using beetroot to produce the deep redish-pink colour, stemming from Ukrainian origin. I’ve been wanting to try this particular dish for a long time and it was definitely worth the wait; an unexpected, tangy flavour packed full of delicious and healthy vegetables. Plus, the colour is something that will brighten anyone’s day!

This recipe makes more than enough for 4 – 6 people, so simply half it if you don’t need to make a large batch (I love leftovers for lunch). Usually this dish is served with a dollop of sour cream, or smetana, and a sprinkling of dill, but here I’ve just gone for a small handful of sprouts. Feel free to shake things up! You can serve it hot or cold, it’s totally up to you.

Ukrainian Red Borscht

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 2 tbsp vegetable oil
  • 1 red onion, diced
  • 2 medium carrots, peeled and diced
  • 1 leek, sliced
  • 1 large tomato, diced
  • 2 celery stalks, sliced
  • 3 small / medium beetroots, peeled and diced
  • 2 small / medium potatoes, peeled and diced
  • 2 garlic cloves, sliced
  • 1 bay leaf
  • 1 ½ ltrs vegetable stock
  • ½ head red cabbage, shredded
  • 400g tin cannellini beans, drained and rinsed
  • 2 tbsp apple cider vinegar
 

Directions

  1. In a large saucepan, heat 2 tbsp vegetable oil. Add the onion, carrots, leek, tomato and celery. Cook for 5 – 7 minutes, until the vegetables start to soften slightly.
  2. Add the beetroot, potatoes, garlic and bay leaf. Stir well to combine and let it cook for a further 10 minutes.
  3. Pour in the vegetable stock and let the soup simmer away for 15 minutes on a low – medium heat.
  4. Add the red cabbage and cannellini beans, stirring well to combine. Let it cook for a futher 10 minutes.
  5. Check all of the vegetables are cooked through and remove from the heat. Stir in the apple cider vinegar and season to taste with salt and pepper.
  6. You can serve this soup either hot or cold, get experimental with your toppings!

 

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