Hetman Borscht with Eggplants and Green Beans

I had too much fresh beets on my hands. So, it’s borscht again. This one contain big amount of vegetables: beets, carrots, onion, sweet pepper, eggplants, green beans and cabbage. Real big harvest soup.

An important component of Ukrainian borscht – mashed garlic with salted pork fat – salo (raw bacon can be used too), which is added to the almost-finished borscht for taste and fragrant. Recipe adapted from Gastronom.Ru.

P.S. Hetman – Ukrainian Cossack commander.

Hetman Borscht with Eggplants and Green Beans

Yield: 4 servings

2 small beetroots (about 2/3 cup), peeled and shredded
1/4 medium onion, sliced
1 medium potatoes, peeled and chopped
1/2 medium carrots, peeled and shredded
1/4 green sweet pepper, sliced
1/4 cup eggplant, chopped (I used Japanese eggplants)
5.5 fl.oz. tomato juice (I used Sacramento brand, small can)
1/2 cup fresh or frozen green beans, cut
1 cup fresh white cabbage, shredded
4-5 cups chicken or vegetable stock
Bay leaf
Salt and pepper
Finely chopped fresh garlic clove
Half slice of raw bacon or salted pork fat (11g.)

Sour cream (optional)

Hetman Borscht with Eggplants and Green Beans

Pour the stock in a saucepan, add potatoes and bay leaf, bring to a boil and simmer for 5 minutes.

Meanwhile, sauté onions, carrots, and beets over medium heat in a medium pan about 5 minutes. Add sweet pepper, eggplants and tomato juice and sauté 2-3 minutes more.

Add the shredded cabbage and green beans into stock, bring to boil, add sautéed vegetables and simmer 5 minutes more, until the vegetables are tender.

Season to taste with salt and pepper, add finely chopped garlic and raw bacon or salted fat, cover and let stay 5-10 minutes, for intensive color and taste. Serve with a dollop of sour cream, if desired.

1 serving without sour cream, but with garlic and bacon mash is about 73 calories

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