Ukrainian Borsch (It's so delicious, I can't resist it): My grandmother's recipe - Ukrainian cuisine

beets

🥗Healthier: golden beets

💰Cheaper: canned beets

Golden beets offer a milder flavor, while canned beets save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

vegetable broth

🥗Healthier: chicken broth

💰Cheaper: water with bouillon

Chicken broth adds depth, while bouillon is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more concentrated, and frozen herbs are cost-effective.

Cut the chicken into smaller pieces and remove the skin if desired.

Peel and cut the potatoes.

Peel the beet, carrot, onion, and garlic.

Squeeze the garlic through a garlic press or chop it with a knife.

Slice the bell pepper and chop the onion.

Grate the carrot and beetroot.

Pour vegetable oil into a cold frying pan and add the sliced vegetables.

Put the frying pan with the sliced vegetables to simmer on the stove for about 10-15 minutes over medium heat, stirring occasionally.

Add 2-3 tbsp of tomato paste to the sautéed vegetables.

Pour 3 liters of water into a pot and bring to a boil.

Add 1.5 tbsp of salt, the potatoes, and the chicken meat, skimming off the foam.

Leave to cook for 15 minutes.

Add the sautéed vegetables (beets, onions, carrots, bell pepper) and garlic.

Add the bay leaf and leave to cook for 10 minutes.

Add 1/2 tsp of ground black pepper and bring to a boil.

Add finely sliced cabbage and simmer for another 10 minutes.

Add 1 tablespoon of dried (or fresh) dill and bring to a boil again.

Cook for about 5 minutes, then switch off the stove and let stand covered for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: