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Ukrainian Borscht
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Source: https://recipheon.com/en/recipes/soups/ukrainian-borscht
About this recipe
Ukrainian borscht is a thick, hearty soup with beets, white beans, potatoes, carrot, and cabbage. Beans and potatoes make it substantial enough for a full meal, while beets give it a distinctive color and lightly sweet flavor. Cabbage adds a fresh vegetable note, and broth brings everything together into a flavorful base. This home-style vegetable soup is both robust and filling.
Ingredients
2 beets
150 g dried white beans
water for soaking and cooking the beans
2 potatoes
1 carrot
1/4 head of cabbage
1.2 liters broth
1/2 teaspoon salt, added gradually
1/4 teaspoon black pepper
Steps
Rinse the dried beans, cover with at least three times their volume of cold water and soak for 8–12 hours. Drain and rinse again. Peel the beets, potatoes and carrot, then cut into small, even pieces. Remove the cabbage's tough core and thinly shred the leaves.
Cover the beans with fresh water, bring to a boil and cook separately for 45–60 minutes until tender. Taste a bean: the center must not remain hard; cook longer if necessary. Drain the cooked beans. In another saucepan, cover the beets, potatoes and carrot with broth. Bring to a boil, reduce the heat and simmer gently for 18–25 minutes, until the vegetables begin to soften.
Add the cooked beans and cabbage. Cook for another 10–15 minutes, stirring gently, until the cabbage is tender but still in pieces. Check the beet and potato too: a fork should enter without hard resistance. Add small amounts from the measured half teaspoon of salt, tasting after each addition, then season with black pepper at the end. Divide the soup into six portions.
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