Description
A rich and satisfying, yet somehow light and refreshing, version of traditional Ukrainian borscht
Ingredients
Scale
- 8–10 cups broth and water (2 boxes vegetable or chicken broth, and 2 cups water)
- 3–4 normal sized golden beets, or 1 super-sized
- 2 Tbsp oil
- 4 carrots
- 2–3 potatoes (Yukon gold)
- 1 large red onion
- 1 large sweet potato
- 1 small head cabbage
- 1 can cannelini beans
- 4 Tbsp chopped fresh dill
Instructions
- Peel and cut the beets into bite-sized chunks, then boil in 4 cups of the broth/water for about 10 minutes. Meanwhile, peel and cut potatoes and sweet potato. Add them to the pot, pouring in broth as needed to cover the vegetables.
- While they are boiling, sauté thinly sliced carrots and red onion in oil until tender. Then add them to the soup pot.
- Remove any damaged outer leaves and the core from the cabbage head. Shave thinly, and add to pot.
- Rinse and drain cannelini beans, and add to the soup, along with finely chopped fresh dill.
- Season to taste. (Because the broth I use contains salt, only black pepper is added.)
