Classic Borscht Recipe (Beet Soup)

Name: Classic Borscht Recipe (Beet Soup)
Total time: 2 h 20 min
Ingredients: 3 medium beets, peeled and grated; 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

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Total: 140

Servings: 10

Instructions

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Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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