This healthy classic Ukrainian borscht recipe is filled with beets, beans, carrots, potatoes, and cabbage. It has a depth of flavor that gets even better as it simmers. Borscht is traditionally topped with sour cream and served with plenty of hearty, buckwheat or peasant style black bread. Smart Recipes, Eastern European Recipes, Chicken,Vegetables Recipes, Recipes Chicken,Vegetables Eastern European Classic Ukrainian Borscht Classic Ukrainian Borscht Recipe | CHEFBear.net PT1H40M Serves 10 2 Large Beets 2 Large Potatoes 1 Small Head Green Cabbage 4 Tablespoons Olive Oil 1 Medium Onion 2 Medium Carrots 15 Ounces Canned Kidney Beans 2 N/A Bay Leaves 2 Large Bell Peppers 6 Cups Chicken Stock 5 Tablespoons Tomato Paste 2 Large Lemons 1/4 Teaspoon Freshly Ground Black Pepper 1 Small Bunch Fresh Dill 1 Small Bunch Parsley In a large stockpot over medium-high heat, add 10 cups of water, bay leaves and beets and bring to boil. Cover and boil until beets are tender, about 1 hour. Use a colander to drain beets well, reserving cooking liquid. Allow beets to cool. Peel and dice. In the same stockpot over medium-high heat, boil potatoes in the reserved cooking liquid for 10 minutes. Add cabbage and tomato paste and cook until potatoes & cabbage are tender, about 5-10 minutes more. In a skillet over medium-high heat, heat oil and sauté onions, peppers, and carrots until veggies are tender-crisp about 15 minutes. Add beets, carrot mixture, beans with liquid, stock, lemon juice, dill into the stockpot and cook for 10 minutes. Season with salt, black pepper, dill, and parsley leaves.

Classic Ukrainian Borscht

Classic Ukrainian Borscht Recipe


This healthy classic Ukrainian borscht recipe is filled with beets, beans, carrots, potatoes, and cabbage. It has a depth of flavor that gets even better as it simmers. Borscht is traditionally topped with sour cream and served with plenty of hearty, buckwheat or peasant style black bread.

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Recipe Information

Flavor Profile

Eastern European

Protein

Chicken,Vegetables

Category

Main Dishes,Soups

Serves

10

Total Time

1 Hour 40 Minutes

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Ingredients

      • 2 Large Beets
      • 2 Large Potatoes (Diced)
      • 1 Small Head Green Cabbage (Shredded)
      • 4 Tablespoons Olive Oil
      • 1 Medium Onion (Finely Diced)
      • 2 Medium Carrots (Peeled & Grated)
      • 15 Ounces Canned Kidney Beans (Reserve Liquid)
      • 2 Bay Leaves
      • 2 Large Bell Peppers (Seeded & Diced)
      • 6 Cups Chicken Stock
      • 5 Tablespoons Tomato Paste
      • 2 Large Lemons (Juiced)
      • 1/4 Teaspoon Freshly Ground Black Pepper
      • 1 Small Bunch Fresh Dill (Chopped)
      • 1 Small Bunch Parsley (Chopped)

Directions

  1. In a large stockpot over medium-high heat, add 10 cups of water, bay leaves and beets and bring to boil. Cover and boil until beets are tender, about 1 hour. Use a colander to drain beets well, reserving cooking liquid. Allow beets to cool. Peel and dice.
  2. In the same stockpot over medium-high heat, boil potatoes in the reserved cooking liquid for 10 minutes. Add cabbage and tomato paste and cook until potatoes & cabbage are tender, about 5-10 minutes more.
  3. In a skillet over medium-high heat, heat oil and sauté onions, peppers, and carrots until veggies are tender-crisp about 15 minutes.
  4. Add beets, carrot mixture, beans with liquid, stock, lemon juice, dill into the stockpot and cook for 10 minutes. Season with salt, black pepper, dill, and parsley leaves.



Nutrition & Cost Facts

Calories

220 kcal

Carbs

30 g

Fat

7 g

Protein

9 g

Cost Per Serving

$1.20

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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