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Aunt Lidiya Ukrainian Borsht Recipe

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This recipe for Aunt Lidiya Ukrainian Borsht is from The McCabe 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!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
• 6 cups low sodium broth or stock (beef, chicken, pork, or vegetable)
• 2 1/2 cups green or red cabbage thinly sliced like for saurkraut
• 1/2 large onion chopped
• 1 large carrot, sliced
• 2 tbsp Vegeta seasoning (found in Polish/Russian stores)
• 2 tbsp olive oil
• 1 or 2 large beets, scrubbed, unpeeled, cubed
• 1-2 large potatoes peeled and cubed
• 3 Tbsp tomato paste low sodium
• 1 tsp salt
• 1 bay leaf
• 2 large garlic cloves, grated
• 1 tsp ground black pepper or more to taste
• 1/4 cup dill or parsley finely serving (optional)
• Sour cream (optional) and rye bread, for serving
Directions:
Directions:
1. Heat broth, carrot, beet, potato, Vegeta seasoning, salt and bay leaf.
2. Cook until beets and potatoes are tender.
3. In a skillet, sauté onion in oil for about 5 minutes.
4. Add garlic, cooking until aromatic about 30 seconds.
5. Add tomato paste. Cook 2 more minutes.
6. Add tomato and onion mixture, black pepper, and dill, if using, to broth.
7. Bring to boil, then reduce to simmer and cook over low heat for 10 minutes.
8. Taste and adjust salt and pepper, if needed.
9. Serve in a bowl with a spoonful of sour cream and rye bread.

FYI. Lidiya actually makes her own broth from meat which she puts in her borscht.
Number Of Servings:
Number Of Servings:
8

 

 

 

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