Borsch, amazing beetroot soup! Authentic Ukrainian recipe.
Growing up in the Ukraine, we always had a bowl of soup for lunch. I didn't realize that borsch, our magnificent beetroot soup, was so popular outside of the Ukraine until 12 years ago we moved to the US. I am sharing here our family recipe, that doesn't differ that much from borsch served in most Ukrainian households. Enjoy!
If you like beetroot soup...
Click here for a simple beetroot salad recipe.
What you'll need is...
- 5 cups of beef broth
- 2 cups of sliced beets
- 2 cups of chopped potatoes
- 1 cup of chopped carrots
- 1 cup of chopped cabbage
- 1/2 a cup of chopped onion
- 1/2 a cup of chopped dill
- 1 tablespoon of butter
- 1 teaspoon of sugar
- Salt and Pepper to taste
- 1 tablespoon of sour cream per serving bowl
- * Optional and desirable: 1 cup precooked chicken or beef + 1/2 cup of mushrooms
Very Simple... Let's get started.
Boil the broth, add beets, carrots, cabbage, potatoes, sugar, dill, salt and pepper to the mix.
At the same time, in a frying pan sautee onion in butter. If you choose to use mushrooms and meat, sautee them altogether. The onion should be golden brown, but don't allow it to burn. The mushrooms must be cooked. If needed, add a little bit of olive oil. Once the sautee is finished, add it to the broth.
Keep the borsh boiling on low, until the potatoes are done.
Add a tablespoon of sour cream to each bowl when ready to serve.