Classic Borscht Recipe (Beet Soup)

• परोसना: 10 servings
• सक्रिय समय: 30 minutes
• कुल समय: 1 hour 10 minutes

सामग्री

3 medium beets (peeled and grated) or 1 large can beets

4 Tbsp olive oil (divided)

8 cups chicken broth (+ 2 cups water)

3 medium yukon potatoes (peeled and sliced into bite-sized pieces)

2 carrots (peeled and thinly sliced)

2 celery ribs (trimmed and finely chopped)

1 small red bell pepper (finely chopped, optional)

1 medium onion (finely chopped)

4 Tbsp ketchup or 3 Tbsp tomato sauce

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

निर्देश

Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).

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 8 cups broth and 2 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, celery and bell pepper. 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.