Name: Classical Ukrainian Borsch recipe by Vidhya Halvawala at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 large or 3 medium beets, thoroughly washed; 2 large or 3 medium potatoes, sliced into bite-sized pieces; 4 Tbsp of cooking oil; 1 Medium Onion, Finely Chopped; 2 carrots, grated; 1/2 head of cabbage, thinly chopped; 1 can kidney beans with their juice; 2 Bay Leaves; 10 cups water; 5 tbsp tomato ketchup; 4 tbsp lemon juice; 1/4 tsp freshly ground pepper; 1 Tbsp chopped dill

Ingredients Serving: 4

2 large or 3 medium beets, thoroughly washed
2 large or 3 medium potatoes, sliced into bite-sized pieces
4 Tbsp of cooking oil
1 Medium Onion, Finely Chopped
2 carrots, grated
1/2 head of cabbage, thinly chopped
1 can kidney beans with their juice
2 Bay Leaves
10 cups water
5 tbsp tomato ketchup
4 tbsp lemon juice
1/4 tsp freshly ground pepper
1 Tbsp chopped dill

Instructions

1. Fill a large soup pot with 10 cups of water. Add 2 – 3 beets. Cover and boil for about 1 hour (some beats take longer, some take less time. It depends on how old the beets are). Once you can smoothly pierce the beets with a butter knife,
2. Slice 3 potatoes, add into the same water and boil 15-20 minutes.
3. Grate both carrots and dice one onion. Add 4 Tbsp of cooking oil to the skillet and saute vegetables until they are soft (7-10 minutes). Stir in ketchup when they are almost done cooking.
4. Meanwhile, thinly shred 1/2 a cabbage and add it to the soup pot when potatoes are half way done.
5. Next, peel and slice the beets into match sticks and add them back to the pot. When you peel beets, use a plastic bag over your hands unless you want red fingers.
6. Add lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.
7. Add sauteed carrots and onion to the pot along with chopped dill.
8. Cook another 5-10 minutes, until the cabbage is done. Season to taste with salt and pepper.
Serve with a dollop of sour cream.

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