Beetroot Borscht – Ukrainian Soup

Ukrainian soup and here is the healthy version of borscht…

I admire the color of beetroot and the health benefits of this particular veggie as well. I often make beetroot stir fry, beetroot chutney and beetroot juice. However, the thought of making beetroot soup has never hit me before. Ever since I had borscht at the 360 restaurant at CN tower, I had been wanting to re-create that dish. I searched the internet and came across a lot of recipes, finally ended up making my own healthy version of borscht.

Borscht is a soup of Ukrainian origin in which beetroot is the main ingredient. This soup can be served both hot and chilled. Beetroot imparts the vibrant reddish-purple color which is very appealing to the eyes. After you have a sip of this soup, it appeals your taste buds too. This is one such soup which can be made in many ways and the recipe is quite different in different countries.

This soup was very flavorful and very nutritious too. Also, the earthy flavor of the beetroot wasn’t that intense in this soup.In summer serve this soup chilled and in winter serve it warm…

Beetroot Borscht

  • Serves: 4 people
  • Preparation: 25 minutes

Ingredients

  • Olive oil- 1 tbsp
  • Onion, chopped- 1
  • Celery, chopped- 1 stalk
  • Carrot, large chopped- 1
  • Beetroot, large chopped- 1
  • Potato, large chopped- 1
  • Chicken Bouillon cube or chicken stock/vegetable stock/beef stock- I used 1/2 bouillon cube or use 2 1/2 cups stock
  • Water, if using bouillon cube- 2 1/2 cups
  • Ground pepper- 1/4 or 1/2 tsp
  • Sour cream- for topping the soup

Instruction

  1. Heat a large pot, add oil and add onion, saute for a minute.
  2. Add celery and saute for a couple of minutes.
  3. Add carrot, beetroot and potatoes.
  4. Season with ground pepper, saute for a couple of minutes.
  5. If using bouillon cube, add 1/2 of the cube and add 2 1/2 cups water to it.
  6. Combine well and cook covered till the veggies have turned tender, about 15-20 minutes.
  7. If using stock (low sodium) add that to the veggies instead of bouillon cube.
  8. After the veggies have turned tender, remove from the heat.
  9. Let cool down a bit and puree it into a smooth paste in a blender.
  10. Transfer the pureed paste into the pot, cook on low medium heat.
  11. You could add 1/4 to 1/2 cup more water to thin down the soup.
  12. Make sure not to make it watery.
  13. Let the soup come to a slight boil.
  14. Taste and add ground pepper or salt if needed.
  15. Remove from the heat, serve in a soup bowl.
  16. You could serve warm or chilled and top with sour cream.
Tips:
  • While buying chicken stock, buy low sodium and that’s without MSG.
  • When I use chicken bouillon cube for making soups, I only add 1/2 of the cube combined with 2 1/2 cups water.

 

Beetroot Borscht - Ukrainian Soup
 
Ingredients
  • Olive oil- 1 tbsp
  • Onion, chopped- 1
  • Celery, chopped- 1 stalk
  • Carrot, large chopped- 1
  • Beetroot, large chopped- 1
  • Potato, large chopped- 1
  • Chicken Bouillon cube or chicken stock/vegetable stock/beef stock- I used ½ bouillon cube or use 2½ cups stock
  • Water, if using bouillon cube- 2½ cups
  • Ground pepper- ¼ or ½ tsp
  • Sour cream- for topping the soup
Instructions
  1. Heat a large pot, add oil and add onion, saute for a minute.
  2. Add celery and saute for a couple of minutes.
  3. Add carrot, beetroot and potatoes.
  4. Season with ground pepper, saute for a couple of minutes.
  5. If using bouillon cube, add ½ of the cube and add 2½ cups water to it.
  6. Combine well and cook covered till the veggies have turned tender, about 15-20 minutes.
  7. If using stock (low sodium) add that to the veggies instead of bouillon cube.
  8. After the veggies have turned tender, remove from the heat.
  9. Let cool down a bit and puree it into a smooth paste in a blender.
  10. Transfer the pureed paste into the pot, cook on low medium heat.
  11. You could add ¼ to ½ cup more water to thin down the soup.
  12. Make sure not to make it watery.
  13. Let the soup come to a slight boil.
  14. Taste and add ground pepper or salt if needed.
  15. Remove from the heat, serve in a soup bowl.
  16. You could serve warm or chilled and top with sour cream.
Notes
While buying chicken stock, buy low sodium and that's without MSG.
When I use chicken bouillon cube for making soups, I only add ½ of the cube combined with 2½ cups water.

Facebook Comments

Leave A Response