07 March 2012

Ukrainian Borscht

Sometimes one needs a bowl of hot soup with a dollop of sour cream {and maybe a couple fried perogies on the side}.
It fills a need. A need for home. A need for the familiar. A need for dill weed.

Maybe borscht doesn't remind you of home or the familiar, but for me, it's definitely a go-to. I've got the Ukrainian gene.
I didn't have time or desire to cook and peel beets from scratch, so I found some canned with only three ingredients. Beets, salt, water. They work very well here.

Ukrainian Borscht
inspired by a couple different online recipes and Grandma's kitchen

1 tablespoon olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 carrots, peeled and diced
3 small potatoes, peeled and diced
2 cups chopped cabbage
1 28 oz can diced tomatoes, with juice
2 cans sliced beets {not pickled}, chopped, with juice
3 cups water
2 Tbsp dill weed
1 tsp lemon juice 
salt to taste
dill seed {optional}

Heat the oil in a large saucepan over medium heat. Add onions and minced garlic and saute until tender. Stir in chopped carrots, potatoes, and cabbage and cook for 10-15 minutes. Add diced tomatoes, beets, water and seasonings and simmer for 30 minutes or so.

Garnish with sour cream. Enjoy.