A little while ago Dayna Kurtz invited me to a house concert/potluck. I brought a pot of borscht, and a bunch of you asked for the recipe. Here it is!
Ukrainian Borscht
3 beets, grated
4 T olive oil
8 cups chicken broth
3 potatoes, sliced
2 carrots, sliced
2 bay leaves
1 t salt
¼ t pepper
½ red cabbage, shredded
1 yellow onion, chopped
1 garlic clove, diced
2 celery ribs, chopped
1 bell pepper, chopped
4 T ketchup
1 can white beans with juice
2-3 T white vinegar
3 T chopped dill
Sour cream for garnish, if desired
Heat 2 T oil in large soup pot, saute grated beets 10 min. Add broth, potatoes, and carrots. Add bay leaves, salt, and pepper. Bring to boil and simmer 15 minutes, halfway through, add cabbage.
While soup simmers, heat 2 T oil in skillet. Saute onion, garlic, celery and bell pepper till light golden. Add ketchup and stir fry 30 seconds. Transfer to soup pot.
When potatoes are soft add beans and vinegar, heat till warm. Remove from heat and add dill. Top with sour cream if desired.