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Ukrainian Borscht
Ukrainian Cuisine is a vegetable soup with beetroots as its characteristic ingredient.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- dried beans1/2 cupsoaked in water overnight
- of pork or beef2-3 pounds
- 3 cups
- or 2 medium beets1 largepeeled and julienne
- 2 tbsp
- onion1 unitpeeled and diced
- carrots3 unitpeeled and diced
- green pepper1 unitdiced
- tomatoes1 unitdiced
- potatoes2 unitcut into thick slices
- herbs and spices: salt1 unitbay leaf, black pepper, pieces of dried red pepper, thyme
- cabbage1/2 smallthinly sliced
- salted pork fat or bacon3 ounces
- 2 cloves
- 2 tbsp
- 1/2 cup
- 1/3 cup
Method
1
Soak the beans overnight in cold water, then drain and boil them in fresh water for 45-60 minutes until tender. Set aside with their cooking liquid.
60 minutes
2
Peel and dice the potatoes into bite-sized chunks, shred the cabbage, slice the carrots into thin rounds, and finely chop the onion, green pepper, garlic, and tomatoes.
15 minutes
3
Heat vegetable oil in a large pot over medium heat and sauté the onion, carrots, and green pepper for 5-7 minutes until softened.
7 minutes
4
Add the chopped tomatoes, tomato paste, and minced garlic to the pot, stirring well to combine, and cook for another 5 minutes to develop a rich base.
5 minutes
5
Pour in the water and bring the soup to a boil, then add the diced potatoes and cook for 10 minutes until they begin to soften.
12 minutes
6
Add the shredded cabbage and cooked beans to the pot, stir to combine, and simmer the soup over medium-low heat for 15-20 minutes until all vegetables are fully tender.
20 minutes
7
Season the borscht with salt and pepper to taste, then remove from heat and stir in the fresh dill.
2 minutes
8
Ladle the borscht into bowls and serve hot with a generous dollop of yoghurt on top and additional fresh dill as garnish.