If you know my husband, you know that he lived in Ukraine for two years. He was there serving a mission for our church. While there he learned how to speak Russian and Ukrainian, strong work ethic, teaching skills, how to quickly adapt to changes in location and roommates, and a host of other things. Among those things he also learned how to make one of the most delicious soup I have ever tasted. I was hesitant at first when I saw the list of ingredients, but one taste and I was addicted. Today, my husband is happy to share this recipe with you. He says it's a combination of all the BEST borscht recipes made into one delicious pot of goodness.
A word of caution, this soup is a lot of work so you might want to recruit a helper or two, but it's so worth all the hard work.
2.5 litres of water
2 large beets (or 3 smaller ones)
2 cups of shredded cabbage
2 large carrots
6 diced cloves of garlic
3 Tbsp. tomato paste or sauce
2 heaping Tbsp. of chicken stock OR 2 chicken bouillon cubes
Parsley and/or dill to taste
- Peel the beets and grate them into frying pan. Cook them over low to medium heat in butter and oil, add a little water, cover and let simmer for approx. 10 minutes. Careful not to let beets burn – stir them up a bit if necessary.
- Peel and grate carrots and add to beets. Cook both together for another 10 minutes.
- As beets and carrots are cooking, peel and dice potatoes and add to a large pot of 2.5 L boiling water. Boil for 5-10 minutes. Once the carrot-beet mixture is finished, add them to the potatoes and the 2.5 L of boiling water.
- Add tomato sauce/paste and chicken stock.
- Dice onion, fry until soft and add to mixture in pot.
- Add two cups of shredded cabbage to mixture. Let all vegetables cook until tender.
- As mixture cooks, add parsley and/or dill and garlic. If the mixture is too thick add appropriate amount of water.
- Serve with smetana (sour cream) and rye bread and enjoy!