Ukrainian Borscht Soup

How to Make

Vegetarian Ukrainian borscht soup has a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots and potatoes

– 2 beets peeled and diced into small cubes – 1 large onion peeled and diced into small cubes – 4 garlic cloves minced

– Two carrots peeled and diced into small cubes – 6 cups water – 2 potatoes peeled and diced into small cubes

– 2 cups chopped frozen vegetables mix or 1 cup frozen green peas – Bay leaf – 5 whole allspice – White vinegar to taste

– Salt & pepper to taste – Dill fresh or dry, to taste  – Fresh parsley and/or cilantro optional – Sour cream optional

Add vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes. Uncover, add carrots and sauté an additional 15 minutes.

Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water. Cover, increase heat and bring to a boil.

Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins.

Add frozen vegetables and chopped herbs. Taste, and season with vinegar, salt and pepper, as needed.

You can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs.

Bon Appetit!