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Dinner · Ukrainian · Project

Ukrainian Borscht

Borscht is a beet soup that originates from Ukraine and is common in Eastern Europe and North Asia. Depending on the recipe, borscht may be purely…

Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.

Ingredients serves 10

  • 3red beetroots
  • 4 Tbspextra virgin olive oil
  • 8 cupschicken broth + 2 cups watercheck the label: may contain gluten, soy
  • 3yukon potatoes
  • 2carrots
  • 2celery ribs
  • 1onion
  • 4 Tbspketchup or 3 Tbsp tomato saucecheck the label: may contain gluten
  • 1red bell pepper (optional)
  • 1 canwhite cannelini beans with their juice (optional)
  • 2bay leaves (optional)
  • 1pressed garlic clove (optional)
  • 1 cupsour cream (optional)check the label: may contain gluten
  • fresh dill to taste (optional)

Method one step at a time, with timers in the app

  1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
  2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil.
  3. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.⏱ 10 min
  4. Add 8 cups broth and 2 cups water.
  5. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.⏱ 10 min
  6. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil.
  7. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes).⏱ 7 min
  8. Add 4 Tbsp Ketchup and stir fry for 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
  9. When potatoes and carrots reach desired softness, add optional ingredients from the list.
  10. Simmer for an additional 2-3 minutes and add more spices to taste.⏱ 2 min
  11. Serve with a dollop of sour cream on top.

Allergens, with the fine print read

Original recipe by stanislav, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.