Ukrainian Borsht With Beetroot And Beans
3 large heads of beetroot
2 large potatoes, diced
4 tablespoons oil
1 onion, finely chopped
2 carrots, grated
½ cabbage, thinly sliced
1 large can of cooked beans
2 bay leaves
6 cups chicken broth dissolved
5 tablespoons ketchup
4 tablespoons lemon juice
1 pinch of black pepper
1 pinch of dill, chopped
1 pinch salt
10 cups water
Fill a large pot with water. Add beet. Cover it and cook for about an hour.
It is ready when it is completely soft and easy to cut.
Leave to cool by not disposing of water.
Cut potatoes. Put them in the same water to cook about 20 minutes.
Grate carrots, chop the onion and add to the potatoes.
Pour the oil in a saucepan. Then add ketchup and stir.
Add the red cabbage after you cut into thin. Beets should already have cooled and ready for cutting. Cut it into cubes and return it to the pot with the other vegetables.
Pour the beans in advance.
Drain and rinse with water in the can.
Add broth, lemon juice and spices.
Cover with a lid and cook another 15 minutes.
Remove the bay leaves and serve.