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Ukrainian Borscht Recipe

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This recipe for Ukrainian Borscht, by , is from The Mallory Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Agi Mallory



For Borscht:

3 medium beets peeled and grated
4 Tbsp olive oil divided
4 cups reduced sodium chicken broth + 6 cups water
3 medium yukon potatoes peeled and sliced into bite-sized pieces
2 carrots peeled and thinly sliced

For Zazharka (Mirepoix):

2 celery ribs trimmed and finely chopped
1 medium onion finely chopped
4 Tbsp ketchup or 3 Tbsp tomato sauce

Additional Flavorings:

1 can white cannelini beans with their juice
2 bay leaves
2-3 Tbsp white vinegar or to taste
1 tsp sea salt or to taste
1/4 tsp black pepper freshly ground
1 large garlic clove pressed
3 Tbsp chopped dill


Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.

Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.

Add 4 cups broth and 6 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.

While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion and celery. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.

When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.




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