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Abi's Borscht

When I was 19 I lived with a Ukrainian family in Kiev, Ukraine for 6 months teaching English. Every morning we had this warm soup for breakfast. I grew to love this simple, healthy, delicious dish. Every time I eat it, I think back to those cold days and warm memories. –Abi
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 6 medium beets
  • 8 cups water
  • 6 carrots chopped
  • 4 potatoes peeled and cubed
  • 1 onion chopped
  • 1 tablespoon chicken bouillon
  • 2 tablespoons olive oil
  • 1 tablespoon oregano
  • 1 tablespoon salt
  • ½ teaspoon pepper
  • 1 lb. chicken breast chopped (optional)

Method
 

  1. Remove top and bottom stem from beets and boil with skin on. Once tender, take beets out of water. Set beet water aside. Peel skin off beets and cube.
  2. Add remaining ingredients to beet water. Boil on medium heat until potatoes are tender and chicken is cooked. Add beets back to the soup.

Notes

NOTE: Garnish with sour cream and parsley. For a more rustic borscht, leave skin on the root vegetables.