- Beets--the defining ingredient for borscht - awottowa
Borscht is a kind of soup popular in many Eastern and Central European countries. Traditional recipes usually rely on beets as the main ingredient, but many variations exist, including some that are tomato-based, and even a green borscht with a sorrell base. Some kinds of borscht are served cold. Recipes for borscht vary by region and sometimes even by family.
The following version derives from an old Russian recipe and has been adapted for quick preparation and modern ingredients. The use of pickled beets is definitely unconventional, but provides just the right amount of seasoning. This is a healthy and warming soup with not much fat, perfect for fall or cold winter days. It lends itself well to adaptation and substitution, making it the perfect recipe for using up that last potato or parsnip. Although it is not traditional, other vegetables can also be included, such as green beans or mixed vegetables, to make it a complete meal in a bowl.
This soup freezes fairly well, although the potatoes may become a bit grainy. One solution for that problem is to use an immersion blender once the soup has been thawed, making a thicker stew rather than a chunky soup.
Ingredients
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 onion, sliced thin
- 1 lb. stew meat, cut in bite-sized chunks (optional)
- salt and pepper
- 2 lb. root vegetables, peeled and cut into large chunks
- (any mixture of potatoes, rutabaga, turnips, parsnips, carrots)
- If making vegetarian borscht, use 3 lbs. root veggies.
- 32 oz. beef or vegetable broth
- 1 bottle dark beer (may substitute red wine or broth, if desired)
- 2 15.9 oz. jars pickled sliced beets
- 2-3 Tbsp. tomato paste
- 1/2 small head cabbage, sliced
- Red or green cabbage is fine. Green cabbage will turn red from the beets.
- Sour cream
- Fresh dill
Directions
- In a large, heavy stew pot, heat the olive oil over medium high heat. Add the garlic and onion; saute until onion is translucent, but not brown.
- Add the meat and brown on all sides. Salt and pepper to taste.
- When the meat is well browned, add the root veggies, broth, and beer. If the liquid does not cover the meat and vegetables, add more broth or some water. Bring to a slow boil, reduce heat, cover, and cook for 1 hour or until meat is tender.
- Add the beets with juice. Stir well, then add 2-3 Tbsp. tomato paste, stirring after each addition, until the color is a deep red. Cook another 15 minutes, then add cabbage. Cook 30 minutes, or until cabbage is tender, but not limp.
Serving
Serve this borscht hot with a dollop of sour cream on top and a sprig of fresh dill for garnish. This soup is especially good with Whole Wheat Mocha Bread or Healthy Brown Bread spread with sour cream instead of butter. A light salad on the side makes a complete and and healthy meal.
For a spicier soup, soak a broken red pepper pod in the bowl of soup for a minute or two before eating. The longer the pod soaks, the spicier the soup will be.
This borscht stores in the fridge for up to three days and is even better the day after it is made. Making the soup a day ahead allows the flavors to blend and mellow, resulting in a rich broth that is absolutely delicious.
Serves 8-10.
Nancy Baker - Nancy Baker holds an M.A. in English Literature. She taught college English for several years, including courses in composition and early ...
