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.
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
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.