Barszcz Ukraiński (Ukrainian Beet Soup)

Ingredients

• 4 medium Beets
• 6 cups Beef Broth
• 1 medium Carrot
• 2 medium Potato
• 1 medium Onion
• 2 tablespoons Tomato Paste
• 1 tablespoon White Vinegar
• 2 cloves Garlic
• 1 leaf Bay Leaf
• 3 berries Allspice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 4 tablespoons Sour Cream (Dairy)

Instructions

1. 1Peel the 4 medium Beets and shred them. You can also juice 1/4 of the beets for a richer color.
2. 2Peel and cut the 1 medium Carrot into 1/2-inch cubes. Peel and cut the 2 medium Potatoes into 1-inch cubes.
3. 3Cut the 1 medium Onion into 1/2-inch dice and mince the 2 cloves Garlic.
4. 4In a large heavy-bottomed pot, bring the 6 cups Beef Broth to a rolling boil over high heat (400°F / 200°C).
5. 5Add the shredded beets, the 1 medium Carrot cut into 1/2-inch cubes, and the 2 medium Potatoes cut into 1-inch cubes to the boiling beef broth. Reduce the heat to medium-low (300°F / 150°C), cover the pot, and simmer for 30 to 40 minutes, or until the vegetables are fork-tender.
6. 6While the soup simmers, heat a 10-inch skillet over medium heat (350°F / 175°C). Add the 1 medium Onion cut into 1/2-inch dice and cook, stirring occasionally, for 5 to 7 minutes until softened and translucent. Add the 2 cloves Garlic and cook for 1 minute more until fragrant.
7. 7Add the 2 tablespoons Tomato Paste to the skillet with the onions and garlic. Cook, stirring constantly, for 1 minute.
8. 8Add the cooked onion and garlic mixture from the skillet to the large pot with the soup. Stir in the 1 tablespoon White Vinegar, 1 Bay Leaf, 3 Allspice berries, 1 teaspoon Salt, and 0.5 teaspoon Black Pepper. Simmer for 10 minutes more, uncovered, allowing the flavors to meld.
9. 9Remove and discard the 1 Bay Leaf and 3 Allspice berries from the soup. Serve the soup hot, with a dollop of 4 tablespoons Sour Cream (Dairy) on top of each serving.

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