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ukrainian borscht

(1 rating)
lkostura avatar
Recipe by
Lou Kostura
@lkostura
Belmont, CA

A wonderful soup, hearty and very filling. You can also make this completely vegetarian by using vegetable broth in place of the beef broth but it loses a little something. Also with the new fad of using Greek yogurt for everything DO NOT SUBSTITUTE GREEK YOGURT FOR THE SOUR CREAM IT WON"T WORK. I speak from experience yuk to Greek yogurt in this recipe. Using a food processor helps speed the grating along and will be much cleaner process than hand grating.

(1 rating)
yield 8 -10
prep time 45 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For ukrainian borscht

  • 2 qt
    beef broth
  • 6
    fresh beets- grated (canned does not work)
  • 3
    carrots- grated
  • 4 clove
    garlic minced
  • 4
    potatoes- peeled and cut in ½ inch cubes
  • 1 lg
    head cabbage- chopped
  • 1/2 c
    fresh baby dill-chopped (do not use dry)
  • 28 oz
    can diced tomato with juice
  • 2 Tbsp
    salt
  • sour cream
  • bunch
    additional fresh baby dill-chopped for serving
  • 1/4 c
    vegetable or canola oil

How To Make ukrainian borscht

  • 1
    Sauté together all ingredients except broth and sour cream until soft in a little canola or vegetable oil.
  • 2
    Add broth and cook at simmer 1-2 hours
  • 3
    Serve with more fresh baby dill and sour cream dallop.
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