Ukrainian-Style Borscht
The national dish of Ukraine, borscht is a hearty soup that gets its distinctive ruby red colour and earthy taste from fresh beetroot. Families often have their own recipe, passed down from generation to generation. For our slimming-friendly take on this classic dish, we use bacon, potatoes and plenty of veggies to complement the beetroot. A splash of vinegar adds a little acidity, which is beautifully balanced by a little sweetener or sugar. Stir in dill and yoghurt just before serving and enjoy!
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Use a good-quality white granulated sweetener that has the same weight, texture and sweetness as sugar and no aftertaste.
It's well worth using fresh dill as it adds an authentic, distinctive flavour.
Fresh cooked peeled beetroot can be found in supermarkets in 500g vacuum packs.
Use fresh cooked peeled beetroot, not pickled beetroot in vinegar which may make the soup too acidic.
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