Barszcz Ukraiński (Ukrainian Beet Soup)
A vibrant and flavorful beet soup originating from Ukraine, enjoyed across Poland. This dairy-free version is light, refreshing, and packed with nutrients.
Ingredients
- about 450 g Beets
- 8 cups Vegetable Broth
- 1 large Carrot
- 1 medium Onion
- 0.25 medium Cabbage
- 2 tbsp Tomato Paste
- 2 tbsp Lemon Juice
- 2 cloves Garlic
- 2 leaves Bay Leaves
- 4 berries Allspice Berries
- 1 tsp Sugar
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 tbsp Olive Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and shred the beets and carrot. Chop the onion and garlic. Shred the cabbage.
- 2Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- 3Add the shredded beets, carrot, and cabbage to the pot. Sauté for another 5 minutes.
- 4Stir in the tomato paste, vegetable broth, bay leaves, and allspice berries. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender.
- 5Remove the bay leaves and allspice berries. Stir in the lemon juice, sugar, salt, and pepper. Taste and adjust seasoning as needed.
- 6Serve hot or cold, garnished with fresh parsley or dill if desired.
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