Updated: Mar 20, 2022
Amidst the war that is going on between Russia and Ukraine, I thought I share some Russian and Ukrainian recipes as a peace offering. I do not wanna get political over here. Let's just say I see the world differently from my own perspective. 2 people can look at the sunset and have 2 different points of view.
Traditionally, Borscht is made from beef or pork stock, by boiling meat and bones in water; it has lots of variations throughout the regions of Ukraine and Russia. This is my version. I made my borscht from vegetables and instead of meat, I used cannellini beans. You can also make this 100% vegan by omitting the sour cream.
Making your own stock does take a bit of time and effort, but it makes a lot of difference; I prepared my stock the day before. You can create your own version of Borscht by using chicken stock and shredded chicken breast or other cuts of meat. There are also Meatballs Borscht! The possibilities are vast.
High Quality Olive Oil, 2 TBSP
Yellow Onion, 1
Sea Salt, Pinch
Black Pepper, Pinch
Granulated Sugar, Pinch
Garlic, 3 Cloves
Carrots Grated, 2 Large
Tomato Sauce, 100g
Yukon Gold Potatoes Peeled Finely Wedged, 2
Carrots Oblique Cut, 1 Large
Cabbage Shredded, 1/4
Cannellini Beans, 1 Packet / Can
Sour Cream, 4 Dollops
Dried Dill, For Garnishing
Cast Iron Skillet / Pan
Large Heavy Pot
Please visit my "How To Make Vegetable Stock" page for the recipe.
Preheat oven to 200 degree celsius or 400 fahrenheit.
Wrap the beetroots with aluminum foil and wack into the oven.
Roast for 40 to 45 mins or until fork tender.
Set aside to cool down.
Once they are cool enuff to handle, grate into a bowl and set aside.
Saute the vegetables.
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add in the onion.
Season with salt, pepper and sugar.
Saute until lightly caramelized.
Add in garlic and saute until aromatic.
Add in the carrots.
Season with salt and pepper.
Saute until the color has darkened, about 15 mins.
Add in the tomato sauce.
Saute until well combined.
Remove from heat and set aside.
Preparing the soup.
In a large pot, add in the homemade vegetable stock.
Turn the heat up to medium. Add in the potatoes and carrots.
Cook until the potatoes and carrots are fork tender.
Add in the cabbage and stir to combine well.
Add in the beetroot and beans.
*Drain the beans and discard the liquid.*
Stir until well combined.
Taste and adjust for seasoning with salt and pepper.
Add in the sauteed vegetables.
Stir to combine well.
Add in 1/2 cup of water and bring it up to a simmer.
Cover and cook for 15 to 20 mins or until slightly reduced and thickened.
*If you would like a soupy Borscht, you can stop here. But if you desired a thicker soup, you can continue cooking for another 15 to 20 mins. Stir occasionally to prevent burning.*
Remove from heat and transfer into serving bowls.
I prefer my Borscht to be warm. You can keep it chill in the fridge overnight and serve cold the next day.
Add a dollop of sour cream to each serving bowl.
Sprinkle some dried dill over the top.
Hearty and yummilicious...