Ukrainian Borscht

Recipe by Kelly Rose
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Gently cook the onion and garlic in butter in a large saucepan until tender.
  • Cook beets for about 10-15 minutes in boiling water or stock, then add the carrots. Boil for another 10-15 minutes.
  • Add the potatoes and dill. When potatoes are still firm (but not hard), add cabbage and beet leaves.
  • Add celery, sausage and tomatoes. Reduce heat, cover and simmer for 25 minutes.
  • Add peas, sour cream (stirring out the lumps) and salt. Simmer, half covered, until remaining vegetables are tender (but not mushy).
  • Stir in vinegar and serve hot.
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