HEARTY UKRAINIAN BORSHCH

Borshch is one of the most favorite dishes of Slavic people. There is no such  person in Eastern Europe that didn’t know how to cook Borshch.

There are different varieties of Borshch, but the most popular one is “Red Borshch” of which the beet root is the main ingredient. This Borshch recipe is a vegetarian version. Traditionally, Borshch is made with pork meat, ribs would be ideal. Since we eat Borshch as a first course, I prefer vegetarian version. The amount of vegetables in Borshch make it very healthy, and even kids like it.

I kept this Borshch recipe in my draft folder for a while thinking that there are so many recipes of Borshch out there, why post another one. But then I realized that everyone makes it differently, and so I’m sharing the recipe of how I cook Borshch, and how my family likes it. So here it goes.

Make sure to get all the ingredients ready before you start.

Ingredients:

• 14 cups water
• 3 large potatoes, cubed
• 1 large carrot, shredded
• 1 large or medium beet, shredded
• 1/2 small cabbage, shredded
• 1 can organic tomato sauce or paste, or you can use fresh tomatoes if you’d like
• 1 or 2 cans kidney beans or any other beans, rinsed and drained
• 1 medium onion, diced
• 1/8 teaspoon red pepper
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons salt
• 1 or 2 bay leaves
• fresh dill(optional)
• green onions for garnish

In a large saucepot or Dutch oven boil water.  Meanwhile, start preparing the sauce.  Add a teaspoon of oil to a large skillet. Add onions, and cook until golden over high heat. Add carrots and beets, and stir fry for about 2 minutes.

Reduce heat to medium-low, and add tomato sauce. Mix well, cover, and let simmer.

While the sauce is simmering, add potatoes to the pot of boiling water. Bring to boil, add salt.

Add cabbage and bay leaves. Bring to boil.

Now add sauce, and red peppers. Mix well. Cover and cook for about 15 minutes until potatoes are tender.

When potatoes are tender, its time to add beans. Bring to boil.

Add fresh dill and green onions, bring to boil. Turn the heat off. Season with black peppers.

Traditionally, borshch is garnished with some sour cream.

Enjoy this Hearty Borshch, and I hope you’ll love it as much as we do!

HEARTY UKRAINIAN BORSHCH

• Servings: 10-12
• Difficulty: medium
• Print

Make sure to get all the ingredients ready before you start.

Ingredients:

• 14 cups water
• 3 large potatoes, cubed
• 1 large carrot, shredded
• 1 large or medium beet, shredded
• 1/2 small cabbage, shredded
• 1 can organic tomato sauce or paste, or you can use fresh tomatoes if you’d like
• 1 or 2 cans kidney beans or any other beans, rinsed and drained
• 1 medium onion, diced
• 1/8 teaspoon red pepper
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons salt
• 1 or 2 bay leaves
• fresh dill(optional)
• green onions for garnish

Directions:

1. In a large saucepot or Dutch oven boil water.  Meanwhile, start preparing the sauce.  Add a teaspoon of oil to a large skillet. Add onions, and cook until golden over high heat. Add carrots and beets, and stir fry for about 2 minutes.
2. Reduce heat to medium-low, and add tomato sauce. Mix well, cover, and let simmer.
3. While the sauce is simmering, add potatoes to the pot of boiling water. Bring to boil, add salt.
4. Add cabbage and bay leaves. Bring to boil.
5. Now add sauce, and red peppers. Mix well. Cover and cook for about 15 minutes until potatoes are tender.
6. When potatoes are tender, its time to add beans. Bring to boil.
7. Add fresh dill and green onions, bring to boil. Turn the heat off. Season with black peppers.
8. Traditionally, borshch is garnished with some sour cream.