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Ukrainian Red Borshch (beetroot soup)
Ukrainian Red Borshch (beetroot soup)

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You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. Determining to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to ukrainian red borshch (beetroot soup) recipe. To make ukrainian red borshch (beetroot soup) you only need 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to prepare Ukrainian Red Borshch (beetroot soup):
  1. Use average red beetroot
  2. Take carrot
  3. You need average onion
  4. Use average potatoes
  5. Prepare cabbage
  6. Provide sweet pepper
  7. Provide tomato paste
  8. Use salt
  9. Take black pepper
  10. Take marjoram
  11. Use nutmeg
  12. Prepare bay leaf
  13. You need oil
  14. Take red beens
Instructions to make Ukrainian Red Borshch (beetroot soup):
  1. Ingredients: I took canned red beens, but you make take any you like. Not in sause, just canned beens. You may cook them by yourself if you wish and have time of course))) I also took tomato sauce, but you may take a red tomato if you want) From these products, I took half of this cabbage and half of carrot and half of pepper)
  2. Borshch hack: To make our borshch even more red, sweet, and vitaminized, do the following: Wash the beetroot well with brush, cut top and bottom and throw away, than peel it in a separate bowl. Boil some water, put salt in bowl with beetroot peels and pour hot water. Put aside.
  3. Put a 3-4 litres pan with 2 litres of water to warm up. Peel all vegs, cut potatoes in small cubes and throw in the pan.
  4. Prick onion with knife to let the soup take its juices easily.
  5. Add the onion to the pan, close it and let it simmer.
  6. Put a frying pan to heat. Meanwhile, cut beetroot and carrot, I use food processor you may cut them with knife, in long slim pieces like mine.
  7. Pour some oil on frying pan, and fry beetroot and carrot for 3-4 minutes covered. Cut the cabbage meanwhile.
  8. Put fried carrot and beetroot into the pan. Add some oil into the same frying pan, and stew cabbage with some water added for 3-4 minutes. Add 1 tbsp into the cabbage, mix well, put into the pan. Also, add thinly sliced sweet pepper.
  9. Add red beans into the pan.
  10. Add salt, black ground pepper, one bay leaf, majoram, nutmeg. Stir a little.
  11. Add those red liquid from beetroot peels that we made in the step 2. (Oly liquid, not peels!) Almost close the pan and let it simmer for 15-20 minutes. Dont boil it, cause it will loose its clearness!
  12. Serve hot with toats+garlic (my next recipe!), tbsp of sour cream, and chopped parsley. The dish is good for re-heeting, it becomes even more tasty overnight in the frige )))))

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