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Posted: February 22, 2018
Recipe by: Claire Y
Source: Adapted from Natasha’s Kitchen blog
A beautiful soup full of nutrition! Great for cold winter evenings.
Active Time
30 minutes
Total Time
2 hours
Serves
10-12

Ingredients:

  • 2 large or 3 medium beets, thoroughly washed
  • 2 large or 3 medium potatoes, cut into bite-size cubes (unpeeled or peeled)
  • 4 tbsp. of vegetable oil
  • 1 medium onion, finely diced
  • 2 carrots, shredded
  • 1/2 head of cabbage, thinly sliced
  • 1 can kidney beans with juice
  • 2 bay leaves
  • 10 c. water
  • 4-6 c. chicken or beef broth
  • 5 tbsp. ketchup
  • 4 tbsp. lemon juice
  • 1/4 tsp. freshly ground pepper
  • Salt, to taste
  • 1 tbsp. chopped dill (dried or fresh)
  • Sour cream or Greek yogurt, for serving (optional)

Directions:

  1. 1. Fill a 5 qt. (or larger) soup pot with water. Add beets. Cover and boil for about 1 hour. Once the beets are tender, remove from the water and set aside to cool. Keep the water.
  2. 2. Meanwhile, cube potatoes, dice onion, shred carrots, and slice cabbage.
  3. 3. Add potatoes to the beet water after the beets have been removed, then boil 10 minutes.
  4. 4. Add cabbage to the soup pot and boil another 10 minutes.
  5. 5. Sauté onion and carrots in vegetable oil until they're tender and onions are translucent (7-10 minutes). Stir in ketchup once the vegetables are nearly done cooking.
  6. 6. Peel and slice beets into bite-size matchsticks and add them to the soup pot.
  7. 7. Pour broth, lemon juice, pepper, bay leaves and kidney beans (with the bean juice) into the pot.
  8. 8. Add sautéed carrots and onion to the pot along with chopped dill.
  9. 9. Cook until the cabbage is well cooked, this could take anywhere from 30-60 minutes. Season to taste with salt and pepper.
  10. 10. Remove bay leaves and serve hot with a dollop of sour cream or Greek yogurt, if desired.

Author's Notes:

It’s easy to customize this recipe to your liking. Some like to add meat, others prefer to make it vegetarian and leave out the meat broth. You could substitute sauerkraut for some of the cabbage, or tomato paste for the ketchup, etc. Adding parsnips in place of some or all the carrots is also an option. Experiment and find out what you like the best! To speed up the process of the vegetable cutting, and to save your arm, a food processor with various shredding and slicing disks works wonderfully. I used the Bosch Universal slicer shredder. A mandoline would also work well for cutting the beets and potatoes.

Images:

Ukrainian Borscht
Ukrainian Borscht
Ukrainian Borscht
Ukrainian Borscht
Ukrainian Borscht

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Comments

Barry Dmytro

commented on April 14, 2018 at 5:06pm
Not quite my great grandmother's ukrainian borscht. She was truely ukrainian. Hers started out with homemade pork broth and fava beans. It is an old school recipe that went something like this: 1 pound pork trimmings, gristle, bone, fat 1 gallon water 1 cup fresh (or cooked) fava beans 2 cup shredding cabbage 1 shredded onion 2 shredded large beets 2 clove smashed garlic 1 cup of chopped beet greens 1/2 cup apple cider vinegar (or kraut or pickle juice) a couple sprigs of fresh chopped dill salt & pepper to taste In a large stock pot, sear pork pieces, then add water and bring to boil. Simmer this for 2 hours. Let this chill for a day so the lard solidifies on top. Remove the lard, and save for frying or pastries if desired. Strain out the broth, chop any bit of meat that were on the scraps and add back to broth. Give the rest to the dog. Bring the broth back to a boil. Add the fava beans, cabbage, onion, beets, & garlic. Simmer for about a half hour. Add beet greens and simmer for 5 more minutes. Add dill, vinegar, salt, and pepper. Serve with sour cream and apple cider vinegar for condiments & side of buckwheat I make a vegan version of this with homemade veggie broth instead of pork served with unsweetened soy yogurt.

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Ukrainian Borscht

Source: Adapted from Natasha’s Kitchen blog

  • Prep
    30 minutes
  • Total Time
    2 hours
  • Serves
    10-12

Description

"A beautiful soup full of nutrition! Great for cold winter evenings."

Ingredients

  • 2 large or 3 medium beets, thoroughly washed
  • 2 large or 3 medium potatoes, cut into bite-size cubes (unpeeled or peeled)
  • 4 tbsp. of vegetable oil
  • 1 medium onion, finely diced
  • 2 carrots, shredded
  • 1/2 head of cabbage, thinly sliced
  • 1 can kidney beans with juice
  • 2 bay leaves
  • 10 c. water
  • 4-6 c. chicken or beef broth
  • 5 tbsp. ketchup
  • 4 tbsp. lemon juice
  • 1/4 tsp. freshly ground pepper
  • Salt, to taste
  • 1 tbsp. chopped dill (dried or fresh)
  • Sour cream or Greek yogurt, for serving (optional)

Directions

  1. 1. Fill a 5 qt. (or larger) soup pot with water. Add beets. Cover and boil for about 1 hour. Once the beets are tender, remove from the water and set aside to cool. Keep the water.
  2. 2. Meanwhile, cube potatoes, dice onion, shred carrots, and slice cabbage.
  3. 3. Add potatoes to the beet water after the beets have been removed, then boil 10 minutes.
  4. 4. Add cabbage to the soup pot and boil another 10 minutes.
  5. 5. Sauté onion and carrots in vegetable oil until they're tender and onions are translucent (7-10 minutes). Stir in ketchup once the vegetables are nearly done cooking.
  6. 6. Peel and slice beets into bite-size matchsticks and add them to the soup pot.
  7. 7. Pour broth, lemon juice, pepper, bay leaves and kidney beans (with the bean juice) into the pot.
  8. 8. Add sautéed carrots and onion to the pot along with chopped dill.
  9. 9. Cook until the cabbage is well cooked, this could take anywhere from 30-60 minutes. Season to taste with salt and pepper.
  10. 10. Remove bay leaves and serve hot with a dollop of sour cream or Greek yogurt, if desired.

Author's Notes

It’s easy to customize this recipe to your liking. Some like to add meat, others prefer to make it vegetarian and leave out the meat broth. You could substitute sauerkraut for some of the cabbage, or tomato paste for the ketchup, etc. Adding parsnips in place of some or all the carrots is also an option. Experiment and find out what you like the best! To speed up the process of the vegetable cutting, and to save your arm, a food processor with various shredding and slicing disks works wonderfully. I used the Bosch Universal slicer shredder. A mandoline would also work well for cutting the beets and potatoes.

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