Name: Meatless Chernivtsi Borshch
Yield: Makes 6 to 8 servings
Cuisine: Ukraine
Ingredients: 1 large onion, chopped; 4 tablespoons unsalted butter; 2 Granny Smith apples, cored, peeled, and chopped; 2 tablespoons chopped fresh parsley; 1 tablespoon sweet Hungarian paprika; 2 tablespoons chopped fresh dill; Sour cream to serve; 1 to 2 tablespoons honey (optional); Salt and freshly ground black pepper to taste; 2 bay leaves; 2 parsnips, peeled and chopped; 8 cups vegetable broth; 2 cups shredded green cabbage; 1 rib celery, chopped; 2 carrots, peeled and chopped; 1 medium zucchini, chopped; 2 large potatoes, peeled and chopped; 1 cup cooked red or white beans; 1 pound fresh tomatoes, peeled, seeded, and coarsely chopped with juices; 3 large red beets, peeled and grated; 2 cloves garlic, crushed

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

This variation of borshch is named after the ancient city of Chernivtsi located in the Bukovyna region of northwest Ukraine, home of the Carpathian Mountains. It is a lighter than usual borshch and I have opted to make it vegetarian-style. Most variations do contain meat, usually beef chuck or meaty beef shins, but I like my version since there is an unexpected twist from the borshch norm by the addition of beans, tart apples, and squash (usually zucchini). This borshch is quick and easy to