Recipe of Favorite Ukrainian Borscht (Beet Soup)

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Easiest Way to Make Homemade Ukrainian Borscht (Beet Soup). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ukrainian Borscht (Beet Soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ukrainian Borscht (Beet Soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ukrainian Borscht (Beet Soup) is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ukrainian Borscht (Beet Soup) estimated approx 1.5 hours.

To begin with this recipe, we must first prepare a few components. You can have Ukrainian Borscht (Beet Soup) using 15 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Ukrainian Borscht (Beet Soup):

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

Instructions to make 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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