DECEMBER 2021 • 115A sweet and sour soup made with beets, cabbage,
garlic and dill, borscht is a truly classic dish that
every Ukrainian grew up on. There are as many
variations of Ukrainian-Russian borscht recipes as
there are regions and families. Everyone makes it
differently, sometimes even within the same family.
Here, food blogger Olena Osipov shares her
grandmother’s precious, original recipe...
Method:
- In a large pot add broth, bay leaves and bring
to a boil. - Meanwhile, wash, peel and cut the vegetables.
- Once the broth is boiling, add cabbage, cover
and bring to a boil. Then reduce heat to low
and cook for 20 minutes. - In the meantime, preheat a large skillet on
medium heat and swirl 1 tbsp of oil to coat.
Add onion, carrots and saute for 5 minutes,
stirring occasionally. - Add beets, remaining 1 tbsp of oil and cook
for another 3-4 minutes. - Transfer sauteed veggies to a pot along with
potatoes, tomato paste and salt. Cover, bring
to a boil and cook on low heat for 20 minutes. - Turn off heat. Add vinegar, garlic and pepper.
Stir and let borscht sit for 10 minutes to allow
flavours to marry each other. - Add dill, stir and adjust any seasonings to taste.
- Serve hot, with a dollop of yogurt or sour
cream, bread and garlic clove on the side (though
this step is completely optional).
Ingredients:- 12 cups beef or vegetable
broth or stock - 5 cups green or red
cabbage, thinly sliced - 1 large onion, chopped
- 3 medium carrots, chopped
- 2 tbsp olive oil
- 3 large beets, peeled
and cut into matchsticks - 4 large potatoes,
peeled and cubed - 6 oz can tomato paste,
low sodium - 2 tsp salt
- 3 bay leaves
- 1 tbsp white vinegar
- 3 large garlic cloves grated
- Ground black pepper,
to taste - 1/4 cup dill or parsley,
finely chopped - Yogurt or sour cream
and rye bread, for serving
Ukraine:
Borscht
FOODFor more food recipes from Olena,
visit her blog at ifoodreal.comWorld Kitchen