Replying to @ella I used Natasha’s Kitchen Classic Borscht Recipe but changed a few things 🥰 @natashaskitchen here’s basically the recipe I used: * 3 medium beets, peeled and grated (I chopped them into little strips) * 4 Tbsp olive oil, divided * 8 cups chicken broth , + 2 cups water * 3 medium yukon potatoes, peeled and sliced into bite-sized pieces * 2 carrots, peeled and shredded * 1 medium onion, finely chopped * 4 Tbsp ketchup or 3 Tbsp tomato sauce Additional Flavorings: * 2 bay leaves * 1 tsp sea salt, or to taste * 1/4 tsp black pepper, freshly ground * 1 large garlic clove, pressed * 3 Tbsp chopped dill * 3 tbsp chopped parsley Peel, grate/slice all vegetables
* Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened. remove beets from pot and side aside.
* into the same pot you sautéed the beets in, Add 8 cups broth and 2 cups water. Add sliced potatoes for 10-15 minutes or until easily pierced with a fork.
* While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, and carrots. Saute stirring occasionally until softened and lightly golden (7-8 minutes). then add beets into this mixture. Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes. When potatoes reach desired softness, add 2 bay leaves, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill and parsley. Simmer for an additional 2-3 minutes and turn off heat. Can be served with sour cream😊
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