Ukrainian Borscht
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Borscht is one of the most iconic dishes in Ukrainian cooking, a soup built around the humble beetroot and rooted in a culture of simple, seasonal eating. Potatoes, dill, cucumbers, red onion and of course beetroot all feature heavily in Ukrainian food, a cuisine that makes the most of what's in season and turns it into something that feels like a hug in a bowl. This is our take on a traditional Ukrainian borscht, using fresh beetroot straight from your CVO box.
For Borscht
- 3 medium beets, peeled and grated
- 4 Tbsp olive oil, divided
- 8 cups of broth (chicken, veggie, beef) + 2 cups water extra if needed
- 3 medium potatoes, peeled and sliced into bite sized pieces
- 2 carrots, thinly sliced
For Zazharka (Mirepoix):
- 2 celery ribs, trimmed and finely chopped
- 1 medium onion, finely chopped
- 4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Flavourings:
- 2-3 Tbsp white vinegar, or to taste
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper, freshly ground
- 1 large garlic clove, pressed
- 3 Tbsp chopped dill
- 2 bay leaves
- 1 can cannellini beans
Method
- Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use, then drain).
- Heat a large soup pot over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
- Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced 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. Sauté, 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 with their liquid, 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 2-3 minutes and add more salt and vinegar to taste.
- Serve into bowls and top with sour cream and more fresh dill. Delicious with a slice of fresh rye bread.
If you make this, take a photo and tag us in, we would love to see this traditional borscht making its way around the Clarence Valley and into your bellies.