Baba’s Borscht

Borscht

Baba’s Borscht

  • Servings: “~10-12”
  • Difficulty: easy
  • Print

I grew up in a Ukrainian family so eating borscht was a common dish especially with Christmas Eve dinner. Now I enjoy making borscht for my own family and love that it freezes well for an easy vegetable addition to meals!

Ingredients

  • 6 unpeeled beets (with tops/greens removed)
  • 1 Tbsp olive or avocado oil
  • 2 cups onions, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 1 cup green beans, cut into bite size pieces
  • 1 can 28oz/796ml diced tomatoes
  • 2 cups peeled potatoes, cubed
  • ½ tsp ground black pepper
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp white vinegar
  • Optional: 2 tsp fresh dill, chopped
  • Possible Toppings: hot sauce and/or sour cream

Directions

  1. Place beets in a large covered soup pot of boiling water for ~30min or until you can pierce them with a fork. Run cold water over the beets to easily rub off the skins. Then cut into small bite size cubes. Set aside.
  2. Heat oil in soup pot and sauté the onions, carrots, celery until softened ~5min. Add the minced garlic for the last minute.
  3. Add the beat cubes back to the pot along with all the rest of the ingredients. Stir and cover.
  4. Cook over medium heat for about 1 hour until vegetables are tender. Enjoy!

 

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