Ukrainian Beetroot and Mushroom Soup

Ingredients

• 4 medium beetroots, peeled and grated (about 500g / 1.1 lb) 4 medium beetroots, peeled and grated (about 500g / 1.1 lb)
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Sour cream and fresh dill, for garnish Sour cream and fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 26g, 15g
• Protein: 5g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
3. 3.
   Stir in the grated beetroots and cook for a few minutes until they soften slightly.
4. 4.
   Add the vegetable broth, water, tomato paste, apple cider vinegar, sugar, bay leaf, and dried thyme to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the flavors have melded together and the beetroots are tender.
6. 6.
   Remove the bay leaf from the soup and adjust the seasoning if needed.
7. 7.
   Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.

Treat your ingredients with care...

• Beetroots — Wear gloves while handling beetroots to prevent staining your hands. Grating the beetroots instead of chopping them allows them to cook faster and release their vibrant color into the soup.

Tips & Tricks

• For a heartier version, you can add cooked beans or potatoes to the soup.
• If you prefer a smoother texture, you can blend a portion of the soup using an immersion blender before serving.
• Adjust the amount of sugar and vinegar according to your taste preference. Some prefer a sweeter borscht, while others enjoy a more tangy flavor.
• Leftover borscht tastes even better the next day as the flavors continue to develop. Store it in the refrigerator for up to 3 days.

Serving advice

Serve the Ukrainian Beetroot and Mushroom Soup hot, accompanied by crusty bread or traditional Ukrainian garlic bread, known as "pampushky." The sour cream and fresh dill garnish not only add a touch of creaminess and freshness but also enhance the visual appeal of the dish.

Presentation advice

To make the presentation more visually appealing, you can drizzle a swirl of sour cream on top of the soup and sprinkle some fresh dill leaves. Serve the soup in colorful bowls or traditional Ukrainian pottery to showcase the vibrant red color of the borscht.