RCI-VG.004.1474.001

Ukranian Borscht Soup

right|Ukranian Borscht Soup

vegetariandairy-free
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyadvanced

Ingredients

  • boneless Beef chuck.
    1 pound
  • Beef marrow bone.
    1 unit
  • Pork spareribs.
    1 1/2 pounds
  • onions
    in all.
    2 unit
  • carrot
    in all.
    1 unit
  • 1 unit
  • 2 ounces
  • salt plus additional salt to taste.
    1 teaspoon
  • beets.
    3 medium
  • unsalted butter.
    1 tablespoon
  • tomatoes.
    3 unit
  • potatoes.
    2 unit
  • cabbage.
    1/3 head
  • freshly ground black pepper.
    1/2 teaspoon
  • tomato paste.
    2 tablespoons
  • boiled Ham
    cut into 1/2-inch dice.
    1/4 pound
  • dried white beans
    soaked for 2 hours in unsalted cold water to cover and cooked in the same water for 2 hours, or until tender.
    1/2 cup
  • fresh Mushrooms
    washed, sliced, and cooked for 10 minutes in lightly salted water, then drained.
    1/2 cup
  • finely chopped parsley leaves.
    1 tablespoon
  • garlic
    crushed in a garlic press or finely chopped.
    3 cloves
  • sour cream.
    6 teaspoons

Method

1
Soak the white beans overnight in cold water, then drain and rinse them. Place the beans in a large pot, cover with fresh water, and simmer for 45-60 minutes until tender, then drain and set aside.
60 minutes
2
Peel and dice the celery root, parsley root, and carrot into small, even cubes. Thinly slice the onions and mince the garlic.
10 minutes
3
Clean and roughly chop the mushrooms into bite-sized pieces. If using dried mushrooms, rehydrate them in warm water for 20 minutes before chopping, reserving the soaking liquid.
20 minutes
4
Heat a drizzle of oil in a large heavy-bottomed pot over medium heat, then sauté the onions for 5 minutes until softened and translucent. Add the garlic and cook for another minute until fragrant.
6 minutes
5
Add the mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
7 minutes
6
Add the diced carrot, celery root, and parsley root to the pot, stirring to combine with the onion and mushroom mixture. Cook for 5 minutes to lightly soften the vegetables.
5 minutes
7
Pour in approximately 1.5 liters of vegetable broth or water (including the reserved mushroom soaking liquid if applicable) and bring the soup to a boil. Reduce the heat and simmer for 20-25 minutes until all vegetables are fully tender.
25 minutes
8
Stir in the cooked white beans and season generously with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld, then serve hot.
5 minutes

What Makes This Variant Distinct

  • Original variant