Classic Ukrainian Borscht Recipe

beets

🥗Healthier: golden beets

💰Cheaper: canned beets

Golden beets are lower in sugar, while canned beets are often more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides more protein and fewer calories, while plain yogurt is usually cheaper.

Peel and slice the potatoes into small bite-sized pieces and place them in a bowl of cold water.

Chop 2 ribs of celery finely and dice 1 medium onion.

Cut 1 small red bell pepper and set aside (optional).

Peel and slice 1 medium carrot into thin rounds.

Peel the beets and cut off the ends, then grate them using a food processor or by hand.

In a large pot or Dutch oven over medium-high heat, add 2 tablespoons of olive oil and the grated beets; stir for 10 minutes until softened.

Add 4 cups of low-sodium chicken broth and 6 cups of water to the pot.

Drain the potatoes and add them to the pot along with the sliced carrots.

Bring to a boil and cook for 10 to 15 minutes until the potatoes are fork-tender.

In a separate large skillet over medium-high heat, add 2 tablespoons of oil and sauté the chopped onion, celery, and bell pepper until lightly golden, about 7 to 8 minutes.

Add 4 tablespoons of ketchup to the skillet and stir for 30 seconds before transferring to the soup pot.

Once the potatoes and carrots are cooked, add 1 can of beans with their juice.

Add 2 bay leaves, 2-3 tablespoons of white vinegar, 1 teaspoon of sea salt, and 1/4 teaspoon of black pepper to the pot.

Mince 1 large garlic clove and add it along with 3 tablespoons of fresh dill.

Let simmer for an additional 2-3 minutes, adjusting salt and vinegar to taste.

Cooking Techniques

Equipment Needed

Spice Level: