3 medium beets, peeled and grated 4 tablespoons olive oil (divided) 8 cups chicken broth (+ 2 cups water) 3 medium Yukon potatoes, peeled and sliced into bite-sized pieces 2 carrots, peeled and thinly sliced 2 celery ribs, trimmed and finely chopped 1 small red bell pepper, finely chopped (optional) 1 medium onion, finely chopped 4 tablespoons ketchup (or 3 tablespoons tomato sauce) 1 can white cannellini beans (with their juice) 2 bay leaves 3 tablespoons white vinegar (or to taste) 1 teaspoon sea salt (or to taste) ¼ teaspoon black pepper (freshly ground) 1 large garlic clove, pressed 3 tablespoons dill, chopped
how to cook step by step
Prepare the Beets: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the grated beets and sauté for about 10 minutes, stirring occasionally.
Cook the Vegetables: Add the remaining olive oil, onions, carrots, celery, and bell pepper (if using) to the pot. Cook for another 10 minutes until the vegetables are softened.
Add Broth and Potatoes: Pour in the chicken broth and water. Add the potatoes, bay leaves, and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
Season and Simmer: Stir in the ketchup, white beans (with their juice), vinegar, salt, and pepper. Simmer for another 10 minutes.
Finish with Garlic and Dill: Add the pressed garlic and chopped dill. Adjust the seasoning with more salt, pepper, or vinegar if needed. Simmer for an additional 5 minutes.
Serve: Remove the bay leaves before serving. Ladle the borscht into bowls and garnish with a dollop of sour cream and extra dill if desired.
