Barszcz Ukraiński (Ukrainian Beet Soup)
A vibrant and flavorful beet soup with beans and vegetables, a comforting and naturally dairy-free Polish lunch.
Ingredients
- 4 medium Beets
- 6 cups Vegetable Broth
- 1 cup Kidney Beans
- 1 medium Onion
- 1 medium Carrot
- 2 medium Potato
- 2 tablespoons Tomato Paste
- 2 cloves Garlic
- 2 leaves Bay Leaf
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Fresh Dill
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and chop the beets, onion, carrot, and potatoes.
- 2In a large pot, heat olive oil over medium heat. Add the onion and carrot and sauté until softened, about 5 minutes.
- 3Add the beets, potatoes, tomato paste, garlic, bay leaf, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- 4Add the vegetable broth and kidney beans. Bring to a boil, then reduce heat and simmer for 40 minutes, or until the vegetables are tender.
- 5Stir in the apple cider vinegar. Adjust seasoning to taste.
- 6Garnish with fresh dill before serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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