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
- 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
- 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.
- Add the beetroot, potatoes, garlic and bay leaf. Stir well to combine and let it cook for a further 10 minutes.
- Pour in the vegetable stock and let the soup simmer away for 15 minutes on a low – medium heat.
- Add the red cabbage and cannellini beans, stirring well to combine. Let it cook for a futher 10 minutes.
- 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.
- You can serve this soup either hot or cold, get experimental with your toppings!