Borscht | борщ
- Daniel
- Mar 14, 2022
- 2 min read
Updated: 2 days ago
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.
Ingredients:
(Serve 4)
Beetroots, 4
Saute:
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
Soup:
Yukon Gold Potatoes Peeled Finely Wedged, 2
Carrots Oblique Cut, 1 Large
Cabbage Shredded, 1/4
Cannellini Beans, 1 Packet / Can
Serve:
Sour Cream, 4 Dollops
Dried Dill, For Garnishing
Equipment:
Cast Iron Skillet / Pan
Large Heavy Pot
Directions:
Please visit my "How To Make Vegetable Stock" page for the recipe.
Roast the Beets
Preheat oven to 200°C (400°F).
Wrap beets in foil and roast for 40–45 mins until fork-tender.
Let cool, then peel and grate into a bowl. Set aside.
Sauté the Vegetables
Heat olive oil in a skillet over medium heat.
Add onion, season with salt, pepper, and a pinch of sugar. Cook until lightly caramelized.
Stir in garlic and cook until aromatic.
Add carrots, season again, and cook until softened and color deepens (about 15 mins).
Stir in tomato sauce and cook until well combined. Set aside.
Prepare the Soup
In a large pot, bring vegetable stock to a simmer.
Add potatoes and carrots. Cook until fork-tender.
Stir in cabbage, then add grated beetroot and drained beans.
Season with salt and pepper to taste.
Add sautéed vegetables and ½ cup water. Bring to a simmer.
Cover and cook 15–20 mins, or until slightly thickened.
Optional: For a thicker soup, cook an additional 15–20 mins, stirring occasionally.
To Serve
Serve warm or chill overnight for a cold version.
Top each bowl with a dollop of sour cream and a sprinkle of dried dill.
Hearty and yummilicious...
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