Classic Ukrainian Borscht with White Beans

• 3 medium beets, peeled and grated
• 4 Tbsp olive oil, divided
• 4 cups reduced-sodium chicken broth
• 6 cups water
• 3 medium Yukon Gold potatoes, peeled and cut into bite-sized pieces
• 2 carrots, peeled and thinly sliced
• 2 celery ribs, finely chopped
• 1 small red bell pepper, finely chopped (optional)
• 1 medium onion, finely chopped
• 4 Tbsp ketchup (or 3 Tbsp tomato sauce)
• 1 can cannellini beans, with their liquid
• 2 bay leaves
• 2–3 Tbsp white vinegar, to taste
• 1 large garlic clove, pressed
• 3 Tbsp chopped fresh dill, plus extra to serve
• 1 tsp sea salt, or to taste
• ¼ tsp freshly ground black pepper
• a dollop of sour cream per bowl, to serve (optional)

Method

Tap a time to watch that step in the video.

1. Peel and cut the potatoes into bite-sized pieces and keep them in cold water. Finely chop the celery, onion and red pepper, slice the carrots, and peel and grate the beets. 0:17
2. Heat 2 Tbsp oil in a large pot over medium-high heat and sauté the grated beets for about 10 minutes, stirring now and then, until softened. 1:42
3. Add the broth and water, the drained potatoes and the carrots. Bring to a low boil and cook 10–15 minutes until the potatoes are just tender. 1:55
4. Meanwhile, heat the remaining 2 Tbsp oil in a frying pan and cook the onion, celery and pepper for 7–8 minutes until soft and lightly golden. Stir in the ketchup for 30 seconds, then tip it all into the soup. 2:15
5. Add the beans with their liquid, the bay leaves, vinegar, salt, pepper, pressed garlic and dill. Simmer 2–3 minutes, then adjust salt and vinegar to taste. 2:42
6. Serve hot with a spoonful of sour cream and more fresh dill. 3:38

Tip. Makes about 10 bowls. Use vegetable broth to make it vegetarian, and skip the sour cream (or use thick plain yoghurt) for a lighter or vegan bowl. Tastes even better the next day; keeps 4–5 days in the fridge.

The method is a summary in our words — the video shows every step.