Authentic Ukrainian Borscht Recipe | Easy Step-by-Step Traditional Beet Soup Made at Home | Healthy

Peel and slice the vegetables, starting with the beets.

Grate the beets, leaving about a third for the broth.

Squeeze the juice of half a lemon into the grated beets and add salt to extract the juice.

Mix and press the grated beets with hands and set aside.

Peel the carrots, onions, and parsley root. Cut the red bell pepper in half and remove seeds.

Fill a pot with water and add one whole onion, one carrot, parsley root, half a red bell pepper, one celery stick, and leftover beet pieces.

Add whole black peppercorns and coriander seeds to the pot.

Add juice from the other half of the lemon to preserve color and vitamins.

Turn on the heat and prep the rest of the vegetables.

Grate the second carrot and chop the remaining onion, red bell pepper, small green pepper, and second celery stick.

Using cheesecloth or a clean rag, squeeze out the juice from the grated beets into a bowl and reserve the dry beet pulp for topping.

Shred about 3/4 of a medium head of cabbage.

Heat a pan and pour in corn oil, then fry the chopped onion until slightly transparent.

Add diced carrot and bell pepper to the pan and stir on medium heat.

Add the green pepper, dry beet pulp, and chopped celery to the pan.

Sprinkle in half a teaspoon of sugar before adding half a can of tomato sauce and let it simmer.

Remove boiled vegetables from the broth after 30 to 40 minutes, do not strain the broth.

Peel and dice the potatoes, rinse, and add them to the broth.

Add chili for heat, if desired, and drop in a couple of bay leaves.

Boil for about 5 to 6 minutes, then add the shredded cabbage and wait until it starts to boil.

Add the sautéed vegetable topping and stir, boiling for another 5 to 6 minutes or until potatoes are tender.

Chop fresh parsley and add it to the pot along with reserved beet juice and crushed garlic cloves.

Stir, turn off the heat, and adjust salt if needed.

Equipment Needed

Dietary

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