Borscht
A rich, ruby-red borscht is the true soul of Ukrainian cuisine. Hearty and aromatic, with tender beets and velvety broth, it warms and delights from the very first spoonful.
Ingredients
- 3 pcs Beets
- 4 tbsp Olive oil
- 1 pcs Chicken bouillon cube
- 6 cup Water
- 3 pcs Potatoes
- 1 pcs Cannellini beans
- to taste Dill
Instructions
- Peel the beets and cut them into small cubes. Transfer to a pot, pour in 6 cups of water, add the bouillon cube, and bring to a boil. Simmer over medium heat for about 15 minutes until the beets begin to soften.
- Peel the potatoes and cut them into medium-sized cubes. Add to the pot along with the olive oil and continue cooking until the vegetables are tender, approximately 10–12 minutes.
- Add the beans to the soup (having drained the liquid from the can), stir well, and simmer for another 5 minutes to allow everything to heat through and the flavors to meld together.
- Ladle the borscht into bowls directly from the pot and generously sprinkle with fresh dill. Serve hot.