Ukrainian Borscht
This is an authentic Ukrainian Borscht recipe given to us by by host mama, Larisa. I had the honor or living in Ukraine and getting to enjoy the amazing food and meeting the lovely people there.
Servings: 8 servings
Calories: 126kcal
Cost: $15
Ingredients
- Meat Soup bone
- 1/4 cup extra-virgin olive oil
- 3 large beets (peeled & grated)
- 1 large carrot (peeled & grated)
- 1 small onion (diced small)
- 1 cup green cabbage (julienned)
- 2 potatoes (peeled & diced small)
- 1 tablespoons tomato paste
- 1 teaspoon fresh dill weed
- 1 teaspoon garlic salt
- salt and pepper to taste
Instructions
- Cover soup bone with cold water in a large pot with half the oil and add a dash of salt then bring to a boil and simmer for 60-80 minutes (You are making a bouillon)
- Remove bone and discard
- In a large frying pan, fry beets, carrots, and onion in remaining oil
- Add to the broth with potatoes as well and cook 10 minutes
- Add the sliced cabbage and cook 10 more minutes
- Add tomato paste, garlic salt, black pepper and dill
- Serve hot with a dollop of sour cream
Notes
Tips
- Do not overcook - If you overcook this soup, the rich ruby color will turn to a dark, brick red.
- Use a different base - Vegetable broth, chicken stock, pork stock, etc. will work if you don't have a meat soup bone.
- Add more toppings - Sour cream is a classic topping but you can experiment with feta cheese, drizzle of olive oil, or chopped scallions. This is up to personal preference.
- Serve with bread - Soup and bread is a classic combo worldwide. Serve this soup with a loaf of gluten free sourdough bread, a baguette, or rye bread.
Nutrition
Serving: 1serving | Calories: 126kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 51mg | Potassium: 404mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 1mg