Ukrainian Borscht

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READY IN: 1hr 50mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Make sure beans are covered with water at all times during simmering; add additional water if required.
  • Save water along with beans to add to borscht later.
  • Peel and grate beets.
  • In a large cooking pot, add grated beets and 6 cups of water.
  • Boil beets until just tender, DO NOT OVERCOOK.
  • Peel and grate carrots.
  • In a separate medium size saucepan, add grated carrots and 3 cups of water, cook until just tender.
  • Add cooked carrots and liquid to the pot with beets.
  • In another separate medium size saucepan, add diced potatoes and 2 cups of water and cook until tender.
  • Mash potatoes in the water and add to the cooking pot with beets.
  • 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.
  • When tender, add to the large cooking pot along with the liquid.
  • Add vegetable broth to cooking pot, stir well and bring to boil.
  • Add instant potato flakes, black pepper, soy sauce, dried dill weed, sugar, vinegar and cook for 5 minutes.
  • If borscht appears too thick, add additional water or chicken broth (one cup at a time) and cook for 2 minutes longer.
  • Adjust seasonings to taste.
  • If soup tastes too sweet, add 1 teaspoon of lemon juice and stir well.
  • Serve with a dollop of sour cream if desired.
  • Refrigerate any unused portion.
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