Red Borsch (Beet Soup)

1 comment
November 2, 2018

If you don’t already know, there are SO many different varieties of the classic Ukrainian beet soup (aka red borsch). Perhaps a little too much! However it is kind of nice in a way because you can always add a twist and enjoy something different instead of having it the same all the time. Just in my household i cook 4 different varieties of this soup. This recipe is usually our go to, not only because it’s our favorite but it is also the easiest to make.

This version of my red borsch doesn’t require too many ingredients, just for this recipe, you NEED my baked beef meat. If you don’t have this fully cooked meat stored in your fridge, then you need to start cooking this soup by cooking a meat of your choice in seasoned water until it is fully cooked then proceed with the rest of the recipe.

Ingredients:

3 large potatoes

2 small carrots or (1 medium)

1 medium onion

1 large beet

2TB ketchup

2 garlic cloves (pressed or minced)

2-3 dry bay leaves

1TB salt

1-2 cups baked beef meat

1.Peel potatoes, cut into cube pieces, cover with water (about 4-6cups ) and add salt and bay leaves. Let it boil on high heat, then let it simmer on low heat until the potatoes are cooked through or fork soft.

2. Meanwhile, chop the onion into small cubes, grate the carrot and beet. Saute the vegetables starting with the onion, when the onion is transparent, add the carrot. Saute for 1-2 minutes then add the beet and ketchup. Mix well and take off the heat.

3. After the potatoes are cooked through, add the sauteed vegetables, meat and garlic.

4.Mix everything, taste it, add more salt and/or pepper if needed.

5.At the first sign of it reboiling again, turn off the heat!

TIP: Do not boil for a long time after you add the vegetables, otherwise it will not be the bold red color anymore, it will turn orange.

I also like to gather and discard the orange fat on the top. (optional)

We Love to eat this beet soup with my super quick and easy garlic buns.

ENJOY!

Beet Soup/Red Borsch

This version of my red borsch doesn't require too many ingredients, just for this recipe, you NEED my baked beef meat. If you don't have this fully cooked meat stored in your fridge, then you need to start cooking this soup by boiling a meat of your choice.

Author Alena's Homecooking

Ingredients

3 large Potatoes
1 medium Carrot
1 medium Onion
1 large Beet
2 Tbsp Ketchup
2 cloves Garlic
2-3 dry Bay leaves
1 Tbsp Salt
1-2 cups Baked beef meat

Instructions

1.Peel potatoes, cut into cube pieces, cover with water (about 4-6cups ) and add salt and bay leaves. Let it boil on high heat, then let it simmer on low heat until the potatoes are cooked through or fork soft.
2. Meanwhile, chop the onion into small cubes, grate the carrot and beet. Saute the vegetables starting with the onion, when the onion is transparent, add the carrot. Saute for 1-2 minutes then add the beet and ketchup. Mix well and take off the heat.
3. After the potatoes are cooked through, add the sauteed vegetables, meat and garlic.
4.Mix everything, taste it, add more salt and/or pepper if needed.
5. At the first sign of the soup reboiling again, turn off the heat!
TIP: Do not boil for a long time after you add the vegetables, otherwise it will not be the bold red color anymore, it will turn orange.
I also like to gather and discard the orange fat at the top. (optional)

If you make this recipe tag @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.