Borscht is a traditional Ukrainian dish and is popular all over Eastern Europe. This iconic soup is made with hardy root vegetables: potatoes, beets and carrots. It gets its gorgeous red color from the beets. At the end, cabbage, garlic and beans are added. Put a dollop of sour cream and chopped dill in the soup. Traditionally, it is also served with Pampusky.

RECIPE

INGREDIENTS

Broth

• 1 lb beef bones or chicken bones or 2 large celery roots for vegetarian option
• 3 bay leaves
• 3 parsnips
• 1 onion
• 3 cloves garlic
• 1 heaping Tbsp black pepper corns
• 3 carrots
• water

Soup

• 10 cups broth (vegetarian, beef or chicken)
• lard or olive oil
• 2 strips bacon, chopped (optional)
• 3 potatoes (Yukon, Russet), peeled and cubed.
• 4 medium beets, match stick
• 2 larger carrots, peeled and shredded
• 1 onion, finally chopped
• 2 celery stalks, chopped
• 1 larger tomato, chopped
• 1 Tbsp tomato pure
• 2 cloves garlic, crushed
• 4 Tbsp ketchup
• 1 Tbsp vinegar
• 1/4 small savoy cabbage, deveined, shredded
• 1 cup dry cannelloni beans or 1 can (14 oz) with the liquid
• sat and pepper to taste
• fresh or dried dill

METHODS

1. Making the stock. In a large pot, combine all the stock ingredients and add water well covering all the ingredients. Bring to a boil, turn down and cook for 2 hours. (Omit if using canned broth)

2. Cooking the beans. Soak the beans overnight. Place the raw beans in a smaller dish and cover well with water. Next day remove the soaking water, discard. In a medium sized pot cook the beans in fresh water. Bring to a boil and turn down. Cook for 1 hours or until soft but not mushy. (Omit if using canned beans).

3. Preparing the vegetables. Potatoes (peel and small cubes). Chop the onions. Carrots (peel and grate through large greater holes). Beets (sliced and cut lengthwise). Chop the tomatoes. Slice the cabbage leaves thin. Chop the garlic. Chop the dill.

4. Heat a large soup pot, pour in the stock, add the potatoes. Bring to a boil, turn down and cook for 30 minutes.

5. Meanwhile, in a smaller frying pan, saute onion in a small amount of lard or oil for 5 minutes. Add and render the chopped bacon along with the carrots and chopped celery. Continue sauteing for another 5-10 minutes or until vegetables are soft. Set aside. (This mixture gives a pleasant taste to the soup).

6. Slice the beets with a slicer and then cut them lengthwise. In a separate sauce pan, warm up some oil on medium high heat, add the beets and sauté for 10 minutes or until beets are soft. Add the vinegar, ketchup, tomato and tomato paste. Continue cooking the mixture for a few minutes. Set aside.

6. Add the carrot/onion and the beet mixtures (from earlier), garlic, cabbage and the beans with its liquid to the stock in the large pot with the potatoes. Mix. Cook for 10 minutes.

7. Add the salt and black pepper. Let the soup rest covered for about 20 minutes before serving. The flavor deepens as the soup sits.

8. Serve hot with a dollop of sour cream and dill. Traditionally it is also served with rye bread or Pampusky.

Enjoy!

Photo and text by Twincitiesherbs.