Ukrainian Borscht (Beet Soup).

Ingredients of Ukrainian Borscht (Beet Soup)

1. Prepare 3 of medium beets peeled and grated.
2. Prepare 6 Tbsp of olive oil divided.
3. Prepare 4 cups of reduced sodium chicken broth + 6 cups water.
4. It’s 5 of medium potatoes peeled and sliced into bite-sized pieces.
5. Prepare 2 of carrots peeled and grated.
6. It’s 2 of celery ribs trimmed and finely chopped.
7. It’s 1 of medium onion finely chopped.
8. Prepare 4 Tbsp of ketchup.
9. You need 1 can of white navy beans.
10. Prepare 2 of bay leaves.
11. You need 2-3 Tbsp of white vinegar.
12. Prepare 1 tsp of salt.
13. You need 1/4 tsp of black pepper freshly ground.
14. It’s 1 of large garlic clove pressed.
15. You need 2 Tbsp of dill.

Ukrainian Borscht (Beet Soup) step by step

1. Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use..
2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 4 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened..
3. Add 4 cups chicken broth and 6 cups water. Add sliced potatoes and grated carrots then cook for 10-15 minutes or until easily pierced with a fork..
4. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion and celery. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes..
5. When potatoes and carrots reach desired softness, add 1 can of beans, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 10-15 minutes and add more salt and vinegar to taste..
6. Serve with vushka or garlic bread (optional) Enjoy!.