載入中...
ID: f4be9246...
A hearty, healthy Ukrainian beet soup with a deep ruby color and flavor-packed ingredients. This traditional recipe is loaded with nutritious vegetables and can be served with a dollop of sour cream for the perfect comfort meal.
等待视频载入...
食谱由 AI 生成，版权归原创作者所有，欢迎订阅原频道支持创作者
Prep and grate all vegetables; sauté beets in the main pot for 10 minutes. → Add broth, water, potatoes, and carrots to the pot and boil until tender. → Sauté onion, celery, and bell pepper with ketchup in a separate skillet, then add to the pot. → Stir in beans, vinegar, garlic, and herbs; simmer briefly to meld flavors. → Serve with sour cream and fresh dill.
Prep and grate all vegetables; sauté beets in the main pot for 10 minutes. → Add broth, water, potatoes, and carrots to the pot and boil until tender. → Sauté onion, celery, and bell pepper with ketchup in a separate skillet, then add to the pot. → Stir in beans, vinegar, garlic, and herbs; simmer briefly to meld flavors. → Serve with sour cream and fresh dill.
A hearty, healthy Ukrainian beet soup with a deep ruby color and flavor-packed ingredients. This traditional recipe is loaded with nutritious vegetables and can be served with a dollop of sour cream for the perfect comfort meal.
Peel and slice potatoes into bite-sized pieces, then keep them in a bowl of cold water to prevent browning.
Finely chop the celery, onion, and red bell pepper. Peel and grate the carrots and beets.
In a large pot or Dutch oven, heat 2 Tbsp of olive oil over medium-high heat. Add grated beets and sauté for 10 minutes until softened.
Pour in 4 cups of chicken broth and 6 cups of water. Add the drained potatoes and sliced carrots. Bring to a low boil and cook for 10-15 minutes.
While the pot is boiling, heat 2 Tbsp of oil in a large skillet. Sauté chopped onion, celery, and bell pepper for 7-8 minutes until golden.
Always wear gloves when handling and grating beets to avoid staining your hands red.
Using a food processor with a grating attachment makes prepping the beets and carrots much faster.
The vinegar is essential to balance the sweetness of the beets and keep the soup's vibrant red color.
Adding the beans with their juice adds extra body and flavor to the broth.
Borscht often tastes even better the next day after the flavors have fully melded.
请登录以加入讨论并赚取 XP！
加载评论中...