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Light Ukrainian Borscht with Meat, Tomatoes, and Canned Beans

Light Ukrainian Borscht with Meat, Tomatoes, and Canned Beans

Ingredients:
  • Meat of choice (pork, beef, or chicken) — 500 g
  • Potatoes — 3–4 pcs
  • Beets — 2 pcs
  • Carrot — 1 pc
  • Onion — 1 pc
  • Cabbage — 300–400 g
  • Ripe tomatoes — 2–3 pcs (or 200 g canned tomatoes, peeled)
  • Canned beans — 1 can (400 g)
  • Bay leaf — 1–2 pcs
  • Salt, pepper — to taste
  • Garlic — 2–3 cloves
  • Fresh herbs, sour cream — for serving
Preparation:
  1. Cook the meat. Place the meat in a pot with 2–2.5 liters of water. Bring to a boil, skim off the foam, add bay leaf and a pinch of salt. Cook until tender:
    • pork or beef — 60–80 minutes
    • chicken — 40–45 minutes
  2. Prepare the vegetables. Grate the beets and carrot on a coarse grater. Dice the potatoes, shred the cabbage, finely chop the onion and tomatoes.
  3. Add the vegetables. Add potatoes, beets, carrot, onion, cabbage, and tomatoes to the broth. Cook together for 20–25 minutes over medium heat.
  4. Add the beans. Add the canned beans with their liquid. Season with salt and pepper. Cook for another 5–7 minutes.
  5. Finish. Add minced garlic. Remove from heat and let sit covered for 15–20 minutes.
  6. Serve. Hot, with sour cream and fresh herbs.
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