AUTHENTIC UKRAINIAN BORSCHT RECIPE (Борщ) | my grandma's beet soup

Today I'm sharing my grandma’s Ukrainian Borscht Recipe I grew up eating in Ukraine every single week. This iconic red beet soup is made with beef (or vegetarian), cabbage, potatoes, carrots, garlic and dill, and then served with a dollop of sour cream and rye bread.
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►INGREDIENTS:
12 cups water, beef or vegetable broth/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
Pinch of sugar or maple syrup
3 large garlic cloves grated
Ground black pepper to taste
1/4 cup dill or parsley finely chopped
Yogurt sour cream and rye bread, for serving

🖨Printable recipe https://ifoodreal.com/ukrainian-borscht/

►DIRECTIONS:
1. In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil. In the meanwhile, wash, peel and cut vegetables.
2. Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
3. In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.
4. Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.
5. 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.
6. Turn off heat. Add vinegar, sugar, 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.
7. Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).

Store and reheat: Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume.

Freeze: Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.

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🛍PRODUCTS USED IN VIDEO (affiliate):
Red dutch oven https://amzn.to/2YjLcPu
Sharp Chef's Knife https://amzn.to/332sTR1
Rose gold ladle https://amzn.to/2LYOZ1e
Glass bowls https://amzn.to/31jvRR1

🛍ALWAYS IN MY KITCHEN (affiliate):
Favorite Air Fryer https://amzn.to/3bGM7Cv
6 Quart Instant Pot LUX https://amzn.to/2Z99gUY
8 Quart Instant Pot DUO https://amzn.to/2IAEoJr
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Favorite blender https://amzn.to/2WdKhDk
4 cup glass measuring cup https://amzn.to/2ZUb9dA
Unbleached parchment paper https://amzn.to/3pzArqV
Healthy cooking spray https://amzn.to/2WSkDDI
Zester https://amzn.to/3HmoQUA

⏰TIMESTAMPS:
00:00 Intro
00:38 Chop vegetables
01:35 Make "zazharka"
01:50 Cook cabbage
02:32 Combine everything in one pot and cook
03:09 Add seasonings
03:49 How to serve borscht soup
04:10 Make rye garlic toast
04:35 Taste test


💚ABOUT IFOODREAL
Hello! My name is Olena Osipov and I create healthy easy recipes on ifoodreal.com. Quick dinners, and a lot of healthy Instant Pot and Air Fryer recipes. I'm a mom to 2 boys and soon-to-be Certified Nutrition Coach and Cornell University Healthy Living program graduate. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too. Read more about me https://ifoodreal.com/about-olena/

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