Authentic Ukrainian Red Beet Soup (Borscht)

A comforting Eastern European classic packed with sweet grated beets, tender potatoes, carrots, and sautéed aromatics simmered in a savory broth, finished with sour cream and fresh dill.

Ingredients

• 3 red beetroots
• 4 tbsp extra virgin olive oil
• 8 cups chicken broth
• 2 cups water
• 3 Yukon gold potatoes
• 2 carrots
• 2 celery ribs
• 1 yellow onion
• 4 tbsp ketchup (or 3 tbsp tomato sauce)
• 1 red bell pepper (optional)
• 1 can (15 oz) white cannellini beans with juice (optional)
• 2 bay leaves (optional)
• 1 pressed garlic clove (optional)
• 1 cup sour cream (optional)
• Fresh dill to taste (optional)

Directions

1. Peel, grate, and slice all vegetables, keeping the sliced potatoes submerged in cold water to prevent browning until ready to use, then drain[cite: 16, 17].
2. Heat 2 tablespoons of olive oil in a large soup pot (5 1/2 quart or larger) over medium-high heat[cite: 16, 17].
3. Add the grated beets and sauté for 10 minutes, stirring occasionally until softened[cite: 16, 17].
4. Pour in 8 cups of chicken broth and 2 cups of water[cite: 16, 17].
5. Add the sliced potatoes and carrots, then simmer for 10 to 15 minutes until easily pierced with a fork[cite: 16, 17].
6. While the potatoes cook, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat[cite: 16, 17].
7. Add the chopped onion, celery, and optional bell pepper, sautéing for 7 to 8 minutes until softened and lightly golden[cite: 16, 17].
8. Stir in 4 tablespoons of ketchup (or 3 tablespoons of tomato sauce) and stir-fry for 30 seconds, then transfer the mixture into the main soup pot[cite: 16, 17].
9. Once the potatoes and carrots are fully tender, stir in any remaining optional ingredients such as cannellini beans, bay leaves, and pressed garlic[cite: 16, 17].
10. Simmer for an additional 2 to 3 minutes, adjust seasoning to taste, and serve hot with a dollop of sour cream and fresh dill on top[cite: 16, 17].