Ukrainians love their Borscht. Actually most Eastern Europeans love all kinds of soups, and very often a hearty soup, with a piece of fresh rye bread, makes a full meal. Meat is not consumed in large quantities in Europe, as it is in the US, but soup is always the first course served with lunch, or dinner.
This quick and easy version of preparing a Ukrainian Red Beet Borscht, was shared by my cousin from Ukraine.
It is quick easy, because most of the ingredients are already prepared, and do not require much prep time as for the Ukrainian Traditional Borscht, I posted previously.
My family agrees that this Borscht can easily be the main course, since the beans provide sufficient protein, as a substitute for meat, plus all the other veggies in this borscht.
Add some tossed salad, plus a light dessert, and everyone will leave the table quite satisfied.
Three main ingredients, all ready to use; Whole Red Beets, White Beans, and pre-cut Coleslaw cabbage.
- 1 can of Whole Beets, shredded
- 1 can of White Beans
- 3 cups of pre-cut cabbage mix for Coleslaw
- 2 1/2 quarts of soup stock, I used ready made chicken broth
- 1 medium potato, peeled and cut up to small chunks
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 3 Tbs White Vinegar
- Salt and pepper to taste
- 2 Tbs butter or oil, for frying onion and garlic
- 2 Tbs sour cream, or heavy whipping cream
- 2 Tbs fresh Dill, chopped
- Drain the Whole Red Beets, rinse, and shred on a large eye shredder, or in a food processor.
- Set aside.
- Drain and rinse the White Beans.
- Set aside.
- Peel one medium size potato, and cut to small cubes (size of a dice).
- Set aside.
- Pour 2 1/2 quarts of vegetable, chicken, or beef broth into a 4 quarts pot, and bring to boil.
- Add the potatoes, and cabbage mix.
- Bring to boil, and cook for 15 minutes.
- Saute chopped onion and garlic, in butter, until onions are translucent.
- Add the shredded beets, beans, and sauteed onions, to the borscht.
- Add vinegar, and cook for 10 minutes.
- Scoop sour cream, or heavy cream into a cup, mix in a couple of Tbs of hot borscht liquid, to temper the cream, add some more hot liquid, and mix well again.
- Add the sour cream mixture to the borscht.
- Do not boil, if using sour cream, to prevent curdling.
- Add chopped dill.
- Season to taste, with salt and pepper.
Best served hot.
Great as a reheated leftover.
TIP: To make this recipe vegetarian, use Vegetable Broth as the base, rather than Chicken or Beef Broth.
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