Ukrainian Borscht
 
Prep time
Cook time
Total time
 
This is a lovely brightly colored soup that is earthy and nourishing. Good for cold weather and weary bones. I made my stock the night before with a juicy ham bone. If you make your own stock it will be oh so much better! If you make your stock overnight, add in that extra time. If in a hurry, pre-made stock is fine.
Author:
Recipe type: soup, Borscht
Cuisine: Russian
Serves: 8 or more
Ingredients
  • 3-4 quarts of beef or pork stock
  • Meat picked off the bones from making the beef or pork stock
  • 4 medium potatoes, cubed into large pieces
  • 8 medium beets diced
  • 1 15 oz can of low salt diced tomatoes OR 2 large tomatoes, diced
  • 3 tablespoons of tomato paste
  • 1 tablespoons of olive or coconut oil
  • 1 large onion, diced
  • 2 fat carrots, grated
  • 1 green pepper, cored and seeded then diced
  • ½ head of a big green cabbage, thinly sliced
  • ¼ cup of fresh lemon juice
  • 1 tablespoon of honey (Omit if whole 30)
  • 1 tablespoon of dried dill OR 2 tablespoons of fresh dill
  • Salt and pepper to taste
  • Beet greens from beets, chopped into bite size chunks
  • Sour cream to serve with it (Try cultured organic sour cream)
Instructions
  1. Make your stock the night before by plopping a ham or beef bone with meat on it in a gallon of water and simmering for hours. Chill in the fridge overnight and the next morning skim the fat off the broth, bring to slightly warm on the stove and then pick the meat off the bones. (By bringing the broth up to warm it saves your hands!) Put the meat back in the soup and discard the bones. (You can skip this step and use store bought beef broth with water and add some chopped beef of some sort and simmer till tender but I’m warning ya, it won’t be as good.)
  2. Bring the broth up to a simmer on medium heat then add the potatoes, beets, canned tomatoes and tomato paste. While that is simmering, heat up the oil in a large skillet over med-high heat, then sauté the onions and carrots till fragrant (about 4-5 minutes) Add the cabbage and sauté till the leaves begin to wilt then add the bell pepper, cooking for another minute or so. Turn off the stove and let that sit till the beets are tender in the soup stock, then add the veggies to that and simmer for another 5-10 minutes.
  3. Time to season this jewel bright soup with the lemon juice, honey, dill and salt and pepper till it tastes just right. Add the beet greens and cook about another 5-10 minutes till they are wilted then serve in big bowls with a dollop of sour cream and a sprinkle of dill alongside a salad. Priyatnogo appetite!
Recipe by The Cave Woman Cafe at http://cavewomancafe.com/beef/from-russia-with-love-%e2%99%a5/