Borscht “ukrainian style” soup


Since I was born in Ukraine and lived there, I always enjoyed this soup! It is still my top choice! It’s just has so many flavors to it. Another reason why I like this soup is the vegetables are crunchy, and the broth is sweet and sour. And it has beets. I love beets! Perfect combination. You can also add any meat to it if you like, for example chicken or beef.


Ingredients:

1 large beet root, chopped
2 medium carrots, chopped
1 large onion, chopped
1 medium sweet potato, chopped
6 oz can tomato paste
4-5 liters water
1/2 cabbage, thinly sliced

1 bay leaf/dried
1 tablespoon coconut oil
1 bunch fresh cilantro or 1 tablespoon of dried cilantro

0.5 – 1 medium garlic, minced
salt and pepper to taste

Preparations:
Total cooking time: 15-20 minutes

Chop the cabbage (also trying to make the slices thin), peel and chop the sweet potatoes and just leave them alone for now.

Chop 3 carrots, 2 onions and 2 parsley roots. Add coconut oil to the pan and sauté onion until the onion is becoming golden.

Now the fun part of the borscht recipe.

Add all ingredients to the pot. But be patient, just focus on one step at a time.

When the water is boiling, add your 1 bay leaf and sweet potatoes.

In 5-10 minutes add your carrots, sauté onions and beets. Also add the chopped cabbage. Now slow cook for about 5-7 minutes.

Add tomato paste, wait until it boils. Turn off the stove, but your borscht is not ready yet.

In the end add minced garlic, salt and pepper to taste and cilantro. Wait for 10-15 minutes more, even if you find it hard to resist all of those delicious smells.

Enjoy!

Advertisements

4 thoughts on “Borscht “ukrainian style” soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s