This easy Ukrainian Borscht recipe is made with canned beets, plenty of veggies, fresh herbs, and vinegar to create a tangy, earthy, and delicious soup!
Instructions
1
Gather ingredients. Drain and rinse cannellini beans, dice celery, onion, carrots, and potatoes. Mince garlic, parsley, and dill.
2
Strain the canned beets and reserve all juices! You can dice the beets or cut them into little juliennes (matchsticks) like I opted for.
3
Sauté carrots, onions, celery, and garlic in large pot with olive oil and 1/2 tsp salt until tender, about 6-8 minutes on medium heat.
4
Meanwhile, using a mandolin or a knife, shave cabbage into thin strips.
5
Once vegetables have softened, add cabbage, vegetable broth, bay leaf, and juice from the canned beets to the large pot. Cover and simmer on medium low heat for 15 minutes.
6
Then, add white vinegar, diced potatoes, chopped canned beets, drained and rinsed cannellini beans, and bring everything up to a boil. Then, reduce heat to medium low and cook for 20 min, covered, until potatoes are tender.
7
Stir in minced parsley and minced dill.
8
Serve hot with a dollop of sour cream, extra herbs (both optional), and an extra pinch of salt and pepper, if needed.
