Ukrainian Borscht
Ukrainian Borscht is one of the most popular dishes in Ukrainian cuisine. This traditional soup is made with beets and a colorful variety of vegetables like potatoes, carrots, and cabbage. It's a perfect blend of flavors and textures, making it a hearty meal that's sure to satisfy your taste buds. It's usually served with sour cream and bread, which perfectly complement the dish. Try our recipe today and experience the richness of Ukrainian culture!
**Ingredients:**
For the Borscht:
- 4 medium beets, peeled and grated
- 2-3 large potatoes, peeled and diced
- 1 large carrot, peeled and grated
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or beef broth
- 2 cups water
- 1 can (14 oz) diced tomatoes
- 2 cups shredded cabbage
- 2 bay leaves
- 1 tablespoon vegetable oil
- Salt and black pepper, to taste
- Fresh dill, chopped, for garnish
- Sour cream, for serving
For the Sour Beet Soup Base (Zakvaska):
- 2 cups beet juice (see instructions below)
- 2-3 tablespoons sugar
- 1/4 cup warm water
- 1/4 cup all-purpose flour
**Instructions:**
**Preparing the Sour Beet Soup Base (Zakvaska):**
1. To obtain beet juice, grate 4 medium beets and place them in a fine mesh strainer over a bowl. Squeeze the juice out of the grated beets by pressing them with a spoon.
2. Combine the beet juice, sugar, warm water, and flour in a bowl. Stir until well mixed. Let it sit at room temperature for 2-3 days, allowing it to ferment and develop a tangy flavor. Stir it once or twice a day.
**Making the Borscht:**
1. In a large soup pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic. Sauté until they become translucent.
2. Add the grated beets and grated carrot to the pot. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
3. Pour in the diced tomatoes, vegetable or beef broth, and water. Add the bay leaves. Bring the mixture to a boil.
4. Reduce the heat, cover the pot, and simmer for about 15-20 minutes.
5. Add the diced potatoes and shredded cabbage to the pot. Continue to simmer until the potatoes are tender, about 15-20 minutes more.
6. Stir in the sour beet soup base (zakvaska) to taste. Start with a few tablespoons and adjust according to your preference for sourness. Season with salt and black pepper.
7. Simmer for an additional 5-10 minutes to let the flavors meld.
8. Serve the Borscht hot, garnished with freshly chopped dill and a dollop of sour cream. It's often enjoyed with a slice of dark rye bread on the side.
Ukrainian Borscht is a comforting and flavorful dish that is both nutritious and a true symbol of Ukrainian cuisine. Enjoy!