Ukrainian Borscht
This soup speaks to my soul, my heritage and brings back so many nostalgic memories from my past. Being half Ukrainian with very proud grandparents, we were exposed to some of the best food growing up, food that gives you a hug from the inside. Ukrainian food is humble. Simple. With a heavy focus on seasonal produce because that was all that was available to them. Potatoes, dill, cucumbers, salted fish, red onion and of course beetroots are all featured heavily in Ukrainian food culture. This soup is homage to the humble beet and my Baba & Gido.
For Borshct
- 3 medium beets, peeled and grated
- 4 Tbsp olive oil, divided
- 8 cups of broth (chicken, veggie, beef) + 2 cups water extra if needed
- 3 medium potatoes, peeled and sliced into bite sized pieces
- 2 carrots, thinly sliced
For Zazharka (Mirepoix):
- 2 celery ribs, trimmed and finely chopped
- 1 medium onion, finely chopped
- 4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Flavourings:
- 2-3 Tbsp white vinegar, or to taste
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper, freshly ground
- 1 large garlic clove, pressed
- 3 Tbsp chopped dill
- 2 bay leaves
- 1 can cannelli beans
METHOD
- Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
- Heat a large soup pot over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
- Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
- 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.
- When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 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 2-3 minutes and add more salt and vinegar to taste.
- Serve into bowls and top with sour cream and more fresh dill. We eat ours with fresh rye bread and its beautiful.
If you make this, please take a photo and tag us in, we would love to see this traditional borscht making its way around the Clarence Valley and into your bellies.