Barszcz Ukraiński (Ukrainian Borscht)

Ingredients

• 4 medium Beets
• 6 cups Vegetable Broth
• 0.5 medium Cabbage
• 1 large Carrot
• 1 medium Onion
• 2 tbsp Tomato Paste
• 1 tbsp Lemon Juice
• 2 cloves Garlic
• 1 leaf Bay Leaf
• 3 berries Allspice Berries
• 1 tsp Sugar
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tbsp Olive Oil

Instructions

1. 1Peel the 4 medium beets and grate them. Set the grated beets aside.
2. 2Finely shred the 0.5 medium cabbage. Dice the 1 large carrot into small pieces. Dice the 1 medium onion into small pieces. Mince the 2 cloves garlic.
3. 3Heat the 1 tbsp olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion and diced carrot and cook, stirring occasionally, until they are softened, about 5 minutes. You should see the onion become translucent and the carrot slightly tender.
4. 4Add the minced garlic and the 2 tbsp tomato paste to the pot. Cook, stirring constantly, for 1 minute until the garlic is fragrant and the tomato paste darkens slightly.
5. 5Add the prepared grated beets, shredded cabbage, 6 cups vegetable broth, 1 leaf bay leaf, and 3 berries allspice berries to the pot. Stir everything together.
6. 6Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 40 minutes. The soup is ready when the beets and cabbage are tender when pierced with a fork.
7. 7Stir in the 1 tbsp lemon juice, 1 tsp sugar, 1 tsp salt, and 0.5 tsp black pepper. Taste and adjust seasoning if needed.
8. 8Carefully remove and discard the 1 leaf bay leaf and the 3 berries allspice berries from the pot. Serve the 4 servings of Barszcz Ukraiński hot.

Related Guides