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
Servings: 6
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
Cover the dried beans with at least three times their volume of cold water and soak for 8–12 hours. Drain and rinse them. Cut the beets, potatoes, and carrot into small pieces, and shred the cabbage.
Cover the beans with fresh water and cook them separately for 45–60 minutes, until tender, then drain. In a second pot, add the beets, potatoes, and carrot to the broth and cook for 18–25 minutes, until the vegetables begin to soften.
Add the cooked beans and shredded cabbage and cook for another 10–15 minutes, until the cabbage is tender but still retains some texture. Add the salt gradually at the end, tasting after each addition, and season with black pepper.
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