Borscht is a famous soup among Ukrainian and Russian families. The recipes vary and this one I cook is a vegetarian version. You can add bacon and use chicken broth for a non-vegetarian borscht. Beetroot and sour cream are the main ingredients, and the beet gives the soup a very deep red color. This is one of the dish I cooked for Valentine’s dinner.
1 large potato, peeled and cubed
2 medium beet, grated
1 red bell pepper, sliced
½ red onion, finely chopped
1 carrot, peeled and shredded
¼ head of cabbage, thinly chopped
½ can white beans with juice
800ml vegetable broth
1 bay leaf
3 tablespoons ketchup or tomato paste
2 tablespoons lemon juice or red vinegar
1 tablespoo fresh dill, chopped
ground pepper and salt to taste
Fill a large pot with the water and vegetable broth, bring to a boil and add the potatoes. Cook until the potatoes are almost tender.
Add the cabbage and cook for a few minutes.
While the potatoes are cooking, saute the beets, carrots, onions and bell paper until tender. Stir in the ketchup and add to the soup pot.
Add lemon juice, bay leaf, fresh dill, white beans with juice, salt and pepper. Cook for 5 minutes. Garnish with sour cream and serve.