Ukrainian Borscht

Lou Kostura

By
@lkostura

A wonderful soup, hearty and very filling. You can also make this completely vegetarian by using vegetable broth in place of the beef broth but it loses a little something. Also with the new fad of using Greek yogurt for everything DO NOT SUBSTITUTE GREEK YOGURT FOR THE SOUR CREAM IT WON"T WORK.

I speak from experience yuk to Greek yogurt in this recipe.

Using a food processor helps speed the grating along and will be much cleaner process than hand grating.


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Comments:

Serves:

8-10

Prep:

45 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

2 qt
beef broth
6
fresh beets- grated (canned does not work)
3
carrots- grated
4 clove
garlic minced
4
potatoes- peeled and cut in ½ inch cubes
1 large
head cabbage- chopped
1/2 c
fresh baby dill-chopped (do not use dry)
28 oz
can diced tomato with juice
2 Tbsp
salt
sour cream
bunch
additional fresh baby dill-chopped for serving
1/4 c
vegetable or canola oil

Directions Step-By-Step

1
Sauté together all ingredients except broth and sour cream until soft in a little canola or vegetable oil.
2
Add broth and cook at simmer 1-2 hours
3
Serve with more fresh baby dill and sour cream dallop.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Eastern European
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy