Simple Way to Make Speedy Ukrainian Borscht (Beet Soup)

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ukrainian borscht (beet soup). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Ukrainian Borscht (Beet Soup) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Ukrainian Borscht (Beet Soup) is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have ukrainian borscht (beet soup) using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Ukrainian Borscht (Beet Soup):

1. Prepare medium beets peeled and grated
2. Prepare olive oil divided
3. Prepare reduced sodium chicken broth + 6 cups water
4. Get medium potatoes peeled and sliced into bite-sized pieces
5. Take carrots peeled and grated
6. Take celery ribs trimmed and finely chopped
7. Prepare medium onion finely chopped
8. Make ready ketchup
9. Make ready white navy beans
10. Make ready bay leaves
11. Get white vinegar
12. Make ready salt
13. Take black pepper freshly ground
14. Prepare large garlic clove pressed
15. Prepare dill

Steps to make Ukrainian Borscht (Beet Soup):

1. Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.
2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 4 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
3. Add 4 cups chicken broth and 6 cups water. Add sliced potatoes and grated carrots then cook for 10-15 minutes or until easily pierced with a fork.
4. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion and celery. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
5. When potatoes and carrots reach desired softness, add 1 can of beans, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 10-15 minutes and add more salt and vinegar to taste.
6. Serve with vushka or garlic bread (optional) Enjoy!

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