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Before you jump to Ukrainian Borscht (Beet Soup) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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Initially, you should be extremely careful when food shopping that you don’t automatically put things in your shopping cart that you no longer want to eat. For instance, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before buying? One nutritious alternative that can give you a healthy start to your day is oatmeal. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can become a normal part of your new healthy eating regimen.
Hence, it should be quite obvious that it’s not at all hard to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to ukrainian borscht (beet soup) recipe. You can have ukrainian borscht (beet soup) using 15 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Ukrainian Borscht (Beet Soup):
- Prepare medium beets peeled and grated
- Prepare olive oil divided
- Use reduced sodium chicken broth + 6 cups water
- Provide medium potatoes peeled and sliced into bite-sized pieces
- Get carrots peeled and grated
- Get celery ribs trimmed and finely chopped
- Use medium onion finely chopped
- Get ketchup
- You need white navy beans
- Use bay leaves
- Use white vinegar
- Provide salt
- Get black pepper freshly ground
- Provide large garlic clove pressed
- Prepare dill
Steps to make Ukrainian Borscht (Beet Soup):
- Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.
- 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.
- 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.
- 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.
- 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.
- Serve with vushka or garlic bread (optional) Enjoy!
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