Beetroot Borscht - Ukrainian Soup
 
 
Ingredients
  • Olive oil- 1 tbsp
  • Onion, chopped- 1
  • Celery, chopped- 1 stalk
  • Carrot, large chopped- 1
  • Beetroot, large chopped- 1
  • Potato, large chopped- 1
  • Chicken Bouillon cube or chicken stock/vegetable stock/beef stock- I used ½ bouillon cube or use 2½ cups stock
  • Water, if using bouillon cube- 2½ cups
  • Ground pepper- ¼ or ½ tsp
  • Sour cream- for topping the soup
Instructions
  1. Heat a large pot, add oil and add onion, saute for a minute.
  2. Add celery and saute for a couple of minutes.
  3. Add carrot, beetroot and potatoes.
  4. Season with ground pepper, saute for a couple of minutes.
  5. If using bouillon cube, add ½ of the cube and add 2½ cups water to it.
  6. Combine well and cook covered till the veggies have turned tender, about 15-20 minutes.
  7. If using stock (low sodium) add that to the veggies instead of bouillon cube.
  8. After the veggies have turned tender, remove from the heat.
  9. Let cool down a bit and puree it into a smooth paste in a blender.
  10. Transfer the pureed paste into the pot, cook on low medium heat.
  11. You could add ¼ to ½ cup more water to thin down the soup.
  12. Make sure not to make it watery.
  13. Let the soup come to a slight boil.
  14. Taste and add ground pepper or salt if needed.
  15. Remove from the heat, serve in a soup bowl.
  16. You could serve warm or chilled and top with sour cream.
Notes
While buying chicken stock, buy low sodium and that's without MSG.
When I use chicken bouillon cube for making soups, I only add ½ of the cube combined with 2½ cups water.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/beetroot-borscht-ukrainian-soup/