How to Make Ukrainian Borscht Recipe. In a large pot, add water and bring to a boil on medium – high heat. In the meanwhile, wash, peel and cut vegetables. Once water is boiling, add cabbage and bay leaves; let cook on medium for about 20 minutes. While cabbage is cooking, preheat large skillet on medium heat and swirl oil to coat.
Traditional borscht is a highly-unique Eastern European soup. Known for its vibrant purple/red color, this beet soup recipe is layered with herbs and spices. This recipe was turned into a keto-friendly version, so a few traditional ingredients have been left out. *Please note that additional ingredients have been added in step 2.
The recipe contains traditional ingredients, such as beet kvass, and not a common type of ingredients like mutton. At first glance, this is a fairly simple and familiar recipe for borscht. It includes: beets, potatoes, cabbage, carrots, onions, greens, tomatoes, and so on. But it is called navy borsch for a good reason.
Traditional borscht recipe definitely tastes like beets, sweet and tangy. Earthy flavors of beets truly shine through in this dish. It is also kind of sweet and sour soup. We add vinegar and a little bit of sugar to compliment natural sweetness of root vegetables.