Happy Monday readers!
I am going to start this post off by stating that borscht is not for everyone; it has a unique, earthy flavour from the beets. That being said, if you do not enjoy beets, this recipe may not be for you.
I have tried borscht multiple times, and I must say, I am definitely a fan! I love the sweetness and earthiness of the beets, the acidity of the lemon juice and tomato, and I also am a huge cabbage lover, so what is not to like in my case?
There are many different versions of borscht, I went for one that is both dairy and meat free. I don’t do well with cream, although the creamy versions are quiet delectable.
Let’s get started.
I began by preparing:
-1 yellow onion-chopped
-3 cloves of garlic-minced
I tossed them in a pot with:
-2 tbsp of olive oil
I went on to prepare my vegetables:
-3 beets- peeled and sliced into thin matchsticks
-3 carrots- chopped into small pieces
-1 small cabbage(I used a red cabbage)- chopped finely
-3 medium potato’s- peeled and chopped
I added them to the pot with the garlic and onion and cooked on a medium heat until onions were translucent.
Next I added my spices and liquids
-1 whole bunch of fresh dill-finely chopped **I cannot stress how important a copious amount of fresh dill is for this recipe**
-1 bay leaf
-1 tbsp of parsley
-Salt and pepper to taste
-4 tbsp lemon juice
-half a jar of strained tomatoes
-1 carton of vegetable stock
– 3 tbsp of sugar (added later on)
Now all that had to be done was let the ingredients come to a boil, and then simmer on medium heat for AT LEAST 1 hour. The longer you let simmer, the more flavour that comes out. (Just be careful you don’t allow the potato’s to become too over cooked and mushy)
I served with a dollop of plain Greek yogurt and a sprinkle of fresh dill to garnish. I accompanied this warm, nutritious soup with a piece of fresh rye bread from our local bakery. The perfect combination. Enjoy!