ukrainian borscht
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.
prep time
45 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 2 quarts beef broth
- 6 - fresh beets- grated (canned does not work)
- 3 - carrots- grated
- 4 cloves garlic minced
- 4 - potatoes- peeled and cut in ½ inch cubes
- 1 large head cabbage- chopped
- 1/2 cup fresh baby dill-chopped (do not use dry)
- 28 ounces can diced tomato with juice
- 2 tablespoons salt
- - sour cream
- bunch additional fresh baby dill-chopped for serving
- 1/4 cup vegetable or canola oil
How To Make ukrainian borscht
-
Step 1Sauté together all ingredients except broth and sour cream until soft in a little canola or vegetable oil.
-
Step 2Add broth and cook at simmer 1-2 hours
-
Step 3Serve with more fresh baby dill and sour cream dallop.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Beef Soups
Category:
Other Soups
Category:
Vegetable Soup
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#cabbage
Keyword:
#beets
Keyword:
#russian
Keyword:
#Ukrainian
Ingredient:
Vegetable
Culture:
Eastern European
Method:
Stove Top
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