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Barszcz Ukraiński (Ukrainian Borscht)

A vibrant and flavorful beet soup with beans and vegetables, a comforting and colorful lunch option.

100m4 servings
PEANUT-free
250 cal|10g protein|40g carbs|5g fat|10g fiber

Ingredients

  • 3 medium Beets
  • 1 can Canned Kidney Beans
  • 2 medium Potatoes
  • 1 medium Carrot
  • 1 medium Onion
  • 6 cups Vegetable Broth
  • 2 tbsp Tomato Paste
  • 1 tbsp Lemon Juice
  • 2 cloves Garlic
  • 2 tbsp Sunflower Oil
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 2 tbsp Dill

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Peel and grate the beets, potatoes, and carrot. Chop the onion and mince the garlic.
  2. 2In a large pot, heat the sunflower oil over medium heat. Add the onion and garlic and saute until softened, about 5 minutes.
  3. 3Add the grated beets, potatoes, and carrot to the pot. Cook for another 5 minutes, stirring occasionally.
  4. 4Add the vegetable broth, tomato paste, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the vegetables are tender.
  5. 5Rinse and drain the kidney beans. Add them to the pot and cook for another 10 minutes.
  6. 6Stir in the lemon juice and fresh dill before serving. Serve hot.

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