Ukrainian Borscht

Ingredients

• 3 medium beets (peeled and grated)
• 4 tbsp 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 tbsp ketchup or 3 tbsp tomato sauce (I prefer tomato sauce but ketchup is sweeter)
• 1 can white cannelini beans with their juice
• 2 bay leaves
• 2-3 Tbsp white vinegar (or to taste)
• 1 tsp sea salt (or to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 large garlic clove (pressed)
• 3 tbsp chopped dill
• Sour cream

Instructions

1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).

2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil.

3. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.

4. Add 8 cups broth and 2 cups water.

5. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.

6. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil.

7. Add chopped onion, celery and bell pepper.

8. Sauté stirring occasionally until softened and lightly golden (7-8 minutes).

9. Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.

10. When potatoes and carrots reach desired softness, add 1 can of beans with their juice*, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill.

11. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.