Ukrainian Borsch

 Ukrainian Borsch [barszcz ukrainski] is one of the most popular Polish soups. As the name suggest, it is originated in Ukraine, but, in most parts of Poland, has been modified by adding butter [lima] beans, often instead of potatoes. 

For me version with beans is way more satisfying and, as a vegan version, deliver protein instead of carbs, so perfect! 

The main ingredient in this soup is beetroot. If you can, use the leaves as well. They are full of flavour so it would be completely wrong to trow them away. 

Beetroot is one of the most healthy vegetables [are there any unhealthy vegetables?! 😳]. Sweet and earthy, cane be used raw, pickled or cooked. In savoury and sweet dishes. There are great chocolate and beetroot cakes made. A small amount of powdered beetroot can add lovely colour to pasta or pancakes [check HERE]. 

But today let's focus on the borsch. 

As many Polish soups it tastes even better the next day, when all the flavours have time to really combine in unity. 

Beetroots and carrots with onions give sweetness to this soup. Sauerkraut and lemon juice add that all important tangy flavour. Beans take care of the creamy texture and salt with other spices help with flavour overall. 

The Ukrainian Borsch is often serve with some garlicky sour cream or yogurt. As for me, I prefer it without it, but try with and without. 

So what do you need?

big pot, that's for sure 😁

500g beetroots [with leaves, if you can get them], leaves chopped, beetroots grated on the large holes;

2 onions, roughly chopped;

4 carrots, cut in large pieces;

1-2 parsnips, cut in large pieces;

4-6 minced heat cloves of garlic [quite big pieces];

4 Tbsp sunflower oil;

2 bay leaves;

2-3 cloves [no more then that, because otherwise all will smell of Christmas!];

2 tsp of salt;

1 tsp dried marjoram; 

1 tsp ground black pepper + mustard seeds;

1/2 - 1 tsp chilly flakes;

1 lemon [sliced + juice];

2.5 l water;

1 kg cooked butterbeans [lima beans];

200-250g sauerkraut;

1. heat up oil in a large pot. Add bay leaves, cloves, onions and garlic, vegetables [carrots, beetroots, parsnip], salt and the rest of the spices and cook/fry on medium, stirring from time to time, for 10 minutes.

3. add water, bring to boil and then simmer for about 15 minutes.

4. now add sauerkraut and beans, 2-3 large slices of lemon. again bring to boil and simmer for about 15-20 minutes. 

5. add 1-2 Tbsp of lemon juice if needed [depends on how sour your sauerkraut was, and what you like.] Add more salt if needed and... enjoy! 

Kasia 💛💛