Well kids, you don’t get any more Ukrainian than this. Borsch – i.e. Beet soup. Whatever you want to call it, it doesn’t change the fact that it’s one of the most traditional and delicious recipes my Mother inherited from her own Mother (my Baba).
Claudia typically makes Borsch mid-to-end of summer when there is an abundance of beets in our garden in Saskatchewan, and on every holiday occasion (Easter, Thanksgiving, Christmas). For a recipe that is relatively simple to make, there are so many variations around. I am pretty certain I’m biased, but this one is truly the best out there.
Growing up we always had meat in our Borsch – usually boiled chicken or pork. I don’t know about you, but I’ve never been a boiled meat kinda girl. So when I got old enough and decided it was time to throw a fuss, Claudia only served this vegetarian-style Borsch recipe to our family. Yes, I am a spoiled princess. But I’m still right – this rendition tops the meat varieties any day.
You will need:
Beets. Lots of beets. How many is really dependent on how big they are and how much you like in your soup. When I asked Claudia why her written out recipe says “3 beets – size of an orange” and we’re shredding about 15, she replied: “Jaime, I want to be able to find the beets in my Borsch! So shred enough to fill half the pot we are using”. There’s your gauge folks!
1 diced carrot
4 cups water
4 cups chicken broth
2 tbsp lemon juice
1/2 cup frozen green peas
1 large sliced onion
1-2 diced potatoes
3 tbsp butter (aka: Ukrainian gold)
1 can tomato soup (10 fl oz/284ml)
1.5 tbsp flour mixed with 1/2 cup cold water
2 tbsp fresh chopped dill
1/2 tsp salt
1/2 tsp black pepper
Begin shredding your beets with a regular ol’ cheese grater. A great tip for you first beet-timers: use gloves. Unless you want to look like you’re a vampire who just finished feasting. Yes, I’m currently reading the Twilight saga.
Add your diced carrot to the pot with beets
Add your 4 cups water and 4 cups chicken broth. Bring to a boil and reduce heat to simmer for 20 minutes.
Add lemon juice. We don’t really use this for flavour but merely because the lemon juice keeps the red colour in the beets.
Add your potatoes.
Simmer again for 10 – 15 minutes.
Add some colour in there by throwing in your frozen peas and simmer until tender.
After you throw in those peas and waiting for everything to simmer and tenderize, saute your chopped onion in that Ukrainian gold until soft.
Stir onions into the Borsch
Next add your can of tomato soup, and water/flour mixture.
Add your fresh dill. Bring to a boil again.
Add salt and pepper.
Serve hot and with some sour cream (optional but amazing) and enjoy!
Ukrainian food doesn’t get much more comforting than this.
- 1 diced carrot
- 4 cups water
- 4 cups chicken broth
- 2 tbsp lemon juice
- 1/2 cup frozen green peas
- 1 large sliced onion
- 1-2 diced potatoes
- 3 tbsp butter (aka: Ukrainian gold)
- 10 medium-sized beets, shredded
- 1 can tomato soup (10 fl/oz / 284 ml)
- 1.5 tbsp flour mixed with 1/2 cup cold water
- 2 tbsp fresh chopped dill
- 1/2 tsp salt
- 1/2 tsp black pepper
- Add your diced carrot and beets to a large pot.
- Add your 4 cups water and 4 cups chicken broth. Bring to a boil and reduce heat to simmer for 20 minutes.
- Add lemon juice and potatoes.
- Simmer again for 10 – 15 minutes.
- Add frozen peas and simmer until tender.
- While peas are simmering, saute chopped onion in butter until soft in a medium skillet.
- Stir onions into the Borsch
- Add your can of tomato soup, and water/flour mixture. Stir well.
- Add your fresh dill. Bring to a boil again. Add salt and pepper.
- Serve hot and with some sour cream (optional but amazing) and enjoy!