Borscht
INGREDIENTS
For Borscht:
- ☐ 3 medium beets, peeled and grated
- ☐ 4 Tbsp olive oil divided
- ☐ 4 cups reduced sodium chicken broth + 6 cups water
- ☐ 3 medium yukon potatoes peeled and sliced into bite-sized pieces
- ☐ 2 carrots peeled and thinly sliced
For Zazharka (Mirepoix):
- ☐ 2 celery ribs trimmed and finely chopped
- ☐ 1 small red bell pepper finely chopped, optional
- ☐ 1 medium onion finely chopped
- ☐ 4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Flavorings:
- ☐ 1 can white cannelini beans with their juice
- ☐ 2 bay leaves
- ☐ 2-3 Tbsp white vinegar or to taste
- ☐ 1 tsp sea salt or to taste
- ☐ 1/4 tsp black pepper freshly ground
- ☐ 1 large garlic clove pressed
- ☐ 3 Tbsp chopped dill
PREPARATION
- Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.
- Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil.
- Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
- Add 4 cups broth and 6 cups water.
- Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
- While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil.
- Add chopped onion, celery and bell pepper.
- Saute stirring occasionally until softened and lightly golden (7-8 minutes).
- Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot.
- When potatoes and carrots are soft, add beans, bay leaves, vinegar, salt, black pepper, garlic and dill.
- Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.