Ukrainian borscht recipe

A hearty and vibrant Ukrainian classic to warm your soul.

90 minmedium13 ingredients

Ingredients

• 500 g beetroot
• 300 g cabbage
• 200 g potato
• 100 g carrot
• 100 g onion
• 2 tbsp tomato paste
• 1 vegetable broth
• 2 garlic
• 1 bay leaf
• 1 tsp salt
• 1 tsp black pepper
• 10 g dill
• 100 g sour cream

How to make Ukrainian borscht

1. Peel and chop 500 g of beetroot, 200 g of potato, 100 g of carrot, and 1 onion into small pieces before starting.
2. In a large pot over medium heat, sauté the chopped onion and 2 minced garlic cloves until they become translucent, about 5 minutes.
3. Add the chopped beetroot, carrot, and potato pieces to the pot and cook for 5 minutes while stirring occasionally.
4. Stir in 2 tablespoons of tomato paste and pour in 1 liter of vegetable broth.
5. Add 300 g of shredded cabbage, 1 bay leaf, salt, and black pepper to taste; bring the mixture to a boil.
6. Reduce the heat and simmer the borscht for 45 minutes or until all vegetables are tender; stir occasionally.
7. Once cooked, remove from heat and allow to sit for a few minutes before serving hot.
8. Serve the borscht garnished with fresh dill and a generous dollop of sour cream on top.

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