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.
To make this a vegetarian borscht recipe, use vegetable broth. Then she adds some grated carrots, diced potatoes and fresh beets that are first peeled and then diced and grated and added to the broth, giving it a rich earthy flavour and bright pink colour.
We sometimes add vinegar, always add dill and occasionally top it with sour cream. Each to their own. What is Borscht? Borscht is a traditional Ukrainian/Russian/Polish beet based soup that is a fabulous way to use up summertime vegetables, which is also why we don’t use meat.
Borscht soup is made of red beets, onions, carrots, potatoes, dill, sour cream, and beef bones (or pork ribs.) Sometimes my mom will add kidney beans or cabbage, but I like it simple and it's still as delicious! In a large pot, bring the water and meat to a boil. Skim off any dark foam and simmer for 1 1/2 hours over medium-low heat.