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    You are in: Home / Recipes / Ukrainian Borscht Recipe
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    Ukrainian Borscht

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    30 mins

    1 hr 20 mins

    William (Uncle Bill) Anatooskin's Note:

    This borscht is very healthy. Preparation and cooking time is quite long, however, you will not be disappointed. You will note that I cook most of the vegetables separately as each vegetable takes different times to cook, therefore, you do not have mushy soup. This is my Mothers recipe, however, I have improved on it and my Mother likes my recipe better. It is of Ukrainian origin,

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium size saucepan, add pinto beans and 6 cups water, bring to boil; reduce heat, cover and simmer for 1 hour or until beans start to split.
    2. 2
      Make sure beans are covered with water at all times during simmering; add additional water if required.
    3. 3
      Save water along with beans to add to borscht later.
    4. 4
      Peel and grate beets.
    5. 5
      In a large cooking pot, add grated beets and 6 cups of water.
    6. 6
      Boil beets until just tender, DO NOT OVERCOOK.
    7. 7
      Peel and grate carrots.
    8. 8
      In a separate medium size saucepan, add grated carrots and 3 cups of water, cook until just tender.
    9. 9
      Add cooked carrots and liquid to the pot with beets.
    10. 10
      In another separate medium size saucepan, add diced potatoes and 2 cups of water and cook until tender.
    11. 11
      Mash potatoes in the water and add to the cooking pot with beets.
    12. 12
      In a separate large saucepan, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups of water, chicken soup base and simmer covered until vegetables are tender.
    13. 13
      When tender, add to the large cooking pot along with the liquid.
    14. 14
      Add vegetable broth to cooking pot, stir well and bring to boil.
    15. 15
      Add instant potato flakes, black pepper, soy sauce, dried dill weed, sugar, vinegar and cook for 5 minutes.
    16. 16
      If borscht appears too thick, add additional water or chicken broth (one cup at a time) and cook for 2 minutes longer.
    17. 17
      Adjust seasonings to taste.
    18. 18
      If soup tastes too sweet, add 1 teaspoon of lemon juice and stir well.
    19. 19
      Serve with a dollop of sour cream if desired.
    20. 20
      Refrigerate any unused portion.

    Ratings & Reviews:

    • on October 13, 2012

      Excellent recipe. Flavor second to none. Time consuming and many dishes but worth the trouble since it makes such a large batch. I did freeze individual portions. I followed the recipe with no changes. Thanks for sharing a wonderful recipe that we will enjoy over and over.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2004

      Very good. Made exactly according to recipe and it was great. Thanks. Jim

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2004

      55

      Yummmmm, made this this afternoon, after all I did get Uncle Bill's cookbook from Santa ;). I did omit the pinto beans as I didn't have them on hand but the soup was and is absolutely devine!!! Thanks Uncle Bill

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ukrainian Borscht

    Serving Size: 1 (406 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 80.8
     
    Calories from Fat 4
    67%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 292.3 mg
    12%
    Total Carbohydrate 16.1 g
    5%
    Dietary Fiber 2.8 g
    11%
    Sugars 5.0 g
    20%
    Protein 3.4 g
    6%

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