Ukrainian · Vegetarian
Beetroot Soup (Borscht)
A vibrant Eastern European beet soup featuring tender root vegetables, cabbage, and beans in a rich, ruby-colored broth. This nutritious borscht delivers earthy sweetness from beets with satisfying vegetables for a warming and healthful meal.
The Method
Instructions
First things first, grab your beetroot and give it a nice chop into bite sized pieces. Don't worry about being perfect here, just aim for chunks that will cook evenly. Once that's done, pour enough water into your pot to cover the beetroot comfortably, then crumble in the chicken stock cube. This will add a lovely depth of flavor to your broth. Bring everything to a gentle boil and let it cook for about 15 minutes . You'll start to notice that beautiful beetroot color spreading through the liquid, which is always so inviting.
After those 15 minutes have passed, it's time to add the rest of your ingredients , the potatoes, a drizzle of olive oil, and fresh dill if you have it on hand. These will all blend together to create the classic Ukrainian borscht flavor we love. Turn the heat back up so everything gets a good rolling boil and let it cook until all the vegetables are tender and soft when you poke them with a fork. This usually takes around 10 to 15 minutes, but keep an eye on it so nothing becomes mushy.
Finally, stir in your cannellini beans. These will add a creamy texture and a bit of heartiness to the soup. Let the beans warm through and cook for another 5 minutes so they're heated all the way through but still hold their shape nicely. Once that's done, your soup is ready to serve. I love to ladle it straight out of the pot into warm bowls, letting all those vibrant colors and rich aromas fill the kitchen. Enjoy your cozy bowl of homemade borscht!
After those 15 minutes have passed, it's time to add the rest of your ingredients , the potatoes, a drizzle of olive oil, and fresh dill if you have it on hand. These will all blend together to create the classic Ukrainian borscht flavor we love. Turn the heat back up so everything gets a good rolling boil and let it cook until all the vegetables are tender and soft when you poke them with a fork. This usually takes around 10 to 15 minutes, but keep an eye on it so nothing becomes mushy.
Finally, stir in your cannellini beans. These will add a creamy texture and a bit of heartiness to the soup. Let the beans warm through and cook for another 5 minutes so they're heated all the way through but still hold their shape nicely. Once that's done, your soup is ready to serve. I love to ladle it straight out of the pot into warm bowls, letting all those vibrant colors and rich aromas fill the kitchen. Enjoy your cozy bowl of homemade borscht!
Pairs Well With
