Beet borshch? Isn’t the definition of borshch: “a beet soup”? Yes, it is. But this is a very beet borshch. One of the very few ingredients is beets, and the whole beet is used.
Perfect for week nights when all you need is a nice warm bowl of soup, and you don’t have the usual million ingredients for borshch lying around, never mind the hours needed to prepare those ingredients and let the soup simmer. The traditional borshch is amazing too, but it’s a recipe for another day.
So this is my easy beet borshch creation, bursting of Ukrainian flavours, nutritious ingredients, and simple enough for anyone to make. Chop, stir, repeat.
BEET BORSHCH (БОРЩ)
- lots of water
- 500 gr. of meat (I had chicken)
- 2 tbsp. olive oil
- 2 carrots, sliced
- 1 medium onion, chopped
- 1 clove garlic, minced
- 3 whole beets
- 2 roma tomatoes
- salt, pepper, oregano, parsley
- Fill a huge pot with cold water and place meat in pot. Bring to a boil.
- Meanwhile, heat a pan with 1 tbsp. olive oil to medium heat. Add onion, carrot, garlic, spices, and sauté for 2 to 3 minutes.
- Once the water is boiling, skim the foam off the surface. Add the sautéed vegetables to the pot and stir. Reduce heat to low and cover.
- Scrub and peel the beets. Separate the roots, stems, and leaves.
- Top up the pan with 1 tbsp. olive oil. Slice 2 1/2 of the roots into 1 inch sticks, sauté for 2 to 3 minutes, then add to pot.
- Slice the stems into 0.5 inch pieces, like you would with celery, and add to pot.
- Chop the tomatoes into small pieces and add to the pot.
- Cut the leaves into thin strips, like you would with cabbage, and add to pot.
- Let simmer for at least 1 hour.
- Remove the meat and chop into small pieces to add back into the soup, or use it for something else.
- Grate the remaining 1/2 beet root and use as a garnish right before serving.
Borshch is best served with pelmeni and vareniki (meat and potato pierogi), and a dollop of sour cream (or in our case, greek yogurt)!