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Beet Broschet a Tart Soup from Ukraine
A filling soup that that is good to beat the winter chill.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Appetizers-Starters, Bachelor Recipes, Brunch, Healthy Foods, Kid-Friendly
Cuisine:
Ukraine
Servings:
4
People
Calories:
Author:
ArchanaPotdar
Ingredients
For the Soup:
1
Onion
2
Tablespoons
Butter
2
Medium Beet roots
cut in thin juliennes
1
Beet
grated
1
small Carrot
cut in thin juliennes
1
Celery stick
sliced thin (I did not use)
2
Tomatoes
peeled and chopped
3
Cups
Water
1
Tablespoons
Vinegar
½
Tablespoons
Sugar
2
Springs Dil
I did not use
1
Cup Cabbage
shredded
Salt And Pepper to taste
For Garnish:
Sour Cream
a !For Garnish:
Sour Cream
Instructions
Slice the onion in thin rings.
Melt the butter in a big heavy bottomed pan and add the onions. Cook on low heat stirring occasionally till the onions soften. (2-3 minutes).
Add the beet root sticks, carrot, celery, tomato and cook stirring frequently for 4-5 minutes.
Add the water, sugar and one spring of chopped dill if using.
Add the salt and pepper. Bring to boil and then reduce the flame and simmer for 30-45 minutes or till the vegetables are tender.
Stir in the cabbage, cover and boil for 10 minutes.
Stir in the grated beet and cook for another 10 minutes.
Ladle the borscht in bowls. Garnish with sour cream and dil. Serve hot.