Rich in taste and full of goodness, this amazing borsch soup with baked beets will become one of your favorite ones.
It is earthy and comforting thanks to the root veggies like potato and cabbage, while bright and nutritious beetroots and carrots give the soup special sweetness.
Full of colorful veggies and two-colored kidney beans, the soup bowl looks appetizing and makes your mouth water. The results are fantastic. This borsch tastes really good!)
- 1 big carrot
- 3 tbsp tomato paste
- 2 big & 1 little red beets
- 2 big & 1 little potatoes
- 3 little bulb onions
- 300-400 g (10,5 – 14 oz) cabbage
- 100 g (3,5 oz) white kidney beans
- 100 g (3,5 oz) red kidney beans
- 150-200 g (5-7 oz) pork
- 2-3 bay leaves
- Vegetable oil – for frying
- Lemon juice – to taste
- Ground black pepper – to taste
- Salt – to taste
- Sugar – to taste
- Salo (pork belly fatback) – up to your preferences
- Spring onion – up to your preferences
- Dark bread – up to your preferences
It’s better to do the four steps described below in parallel to save your time.
1 Wash 3 beetroots carefully and dry them with a paper towel. Trim the ends off. Wrap each beet in foil and bake the veggies in an oven until fork tender at 180°C (356°F), around 1 hour.
Unwrap beetroots and cool them enough to handle. Then easily peel the skins off and grate beets. You can wear gloves to avoid red hands.
2 Rinse white and red kidney beans thoroughly. Put them in a pan and pour water above to cover. Boil them until done, for an hour. Drain off water and set aside for a while.
3 Wash meat and cut it into medium pieces. Place pork pieces in a pan and cover them with some water. Bring water to boil and then drain it off. Wash meat pieces under water.
Pour water in a large soup pot. Add meat and bring water to boil. Add bay leaves, some salt and pepper. Reduce heat to medium, cover the lid and cook the meat.
In 30 minutes add rinsed, peeled, and cubed potatoes. Cook over low heat for half an hour and then add washed and shredded cabbage.
4 Wash, peel, and chop carrots. Peel and rinse bulb onions. Chop them finely. Combine carrot with the onion in a frying pan and cook them in vegetable oil until golden brown.
Almost at the end of cooking add the carrot-onion mass. In 15 minutes add kidney beans and tomato paste. Stir everything carefully and adjust salt, sugar, pepper and lemon juice to your taste. Turn off the fire and leave borsch with cover lid for 20 minutes to let the tastes blend.
Garnish the soup sour cream and serve with spring onion and thin slices of bread and salo (pork fat).
Enjoy your meal!
Have you liked the recipe for borscht soup with baked beets?
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