NO CHOPPING REQUIRED! This Ukrainian Shortcut Beet Borscht soup recipe is a quick (cook time of 15 minutes), healthy and easy dinner recipe that is low fat and delicious. You can realistically get home from work and make it that evening. If you are not a red meat eater, then substitute ground chicken or turkey. I have done this and you really can’t tell the difference. Or for a vegetarian meal, simply leave out the meat and use vegetable soup broth.
I love being Ukrainian. We have awesome food and dancing, among other things. The only part I am not a fan of is the long, complicated last names, of which I was plagued with for the majority of my life (then happily ditched when I got married). Well, and then there’s also the stereotype of being cheap (like borscht). That is not a fun part of being Ukrainian either. Cause, well, I’m not cheap.
But I do love borscht; I grew up on the stuff. However, the traditional variety takes a long time to make and I don’t have the time that Baba had (and I’m guessing you don’t either). That is exactly why I created this quick and easy Ukrainian borscht recipe.
1) I cook up ground beef ahead of time and keep it portioned in zip lock bags in the freezer until needed. Then I just drop it into the soup and it defrosts while cooking.
2) I cook up the whole bag of broccoli slaw, then freeze the remainder for next time
3) I also use minced or pureed garlic in a jar
Ukrainian Shortcut Beet Borscht Recipe
NO CHOPPING REQUIRED! This Ukrainian Shortcut Beet Borscht soup recipe is quick (cook time of 15 minutes), healthy, low fat and delicious.
- 1 500 g pkg extra lean ground beef approximately, or substitute ground chicken or turkey or no meat for vegetarian
- ½ pkg (340g/12 oz) fresh washed broccoli slaw about 1.5 cooked cups - see NOTES for recipe for remaining 1/2 bag of broccoli slaw
- 4 cups water
- 6 cups beef broth use vegetable broth for vegetarian
- 2 14 oz cans sliced beets drained
- 1 28 oz can diced tomatoes and juices
- 1 tsp minced garlic
- 3 tbsp onion flakes
- 1 tsp onion powder
- ½ tsp celery seed
- 2 tbsp brown sugar
- ½ cup red wine vinegar
- 1 12 oz can fat-free evaporated milk
- 1 bay leaf
- 2 ½ tbsp dill
Garnish: Dollop of light sour cream or non fat greek yogurt (optional)
Add 4 cups of water to broccoli slaw and cook in microwave safe bowl with lid for 10 minutes, removing and stirring during cooking time (at half way point – 5 minutes). Drain when done
While broccoli slaw is cooking, brown ground beef.
Add all the remaining ingredients (except evaporated milk and Greek yogurt/sour cream) to large pot and bring to a boil on high on stove top.
Reduce to medium and add drained ground beef and drained broccoli slaw. Continue to simmer on medium for about 15 minutes until broccoli slaw pieces are tender.
Remove from heat and stir in evaporated milk. Remove bay leaf and serve with dollop (about 1-2 tsp) of greek yogurt or light sour cream, if desired.
Suggestion: Serve with rye bread.
NOTE:**The final version actually looks a bit lighter (a little more pink) than in the photo because I took the shot before I had the bright idea to add the evaporated milk (which makes this soup even yummier!
NOTE: You will have a 1/2 bag of broccoli slaw left, so why not try my Easy Two Cheese Tuna Mexi Melts to use up the rest. It's another delicious, quick and easy weeknight meal.
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This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chrystal at The Smallwood Parsonage . Find all the recipes here