Russian Roots Soup a.k.a Borscht
Ingredient List:
1/2-3/4 of a head of cabbage - thinly chopped
4-5 medium red beets
3-4 potatoes -- diced
1 medium onion -- diced
2 smallish carrots -- diced
1 leek [optional]
2 gloved of garlic -- minced
1 tablespoon minced ginger [optional]
1 tablespoon sugar
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 large table spoon of tomato paste or diced tomatoes when in season
chopped dill [optional]
salt/pepper to taste
olive oil vegetable stock and/or water -- you will need about 40 oz of liquid
Preparation:
1. Clean and peel beets. Cut in half and boil until you can almost run a fork through them. When ready, slice the beets and keep the beet water to add to the borscht later.
2. Saute garlic, onions, leeks, and ginger on medium-low heat.
3. Add potatoes, then carrots, and lastly cabbage, saute adding vegetable stock throughout the process.
4. Add sliced beets and beet water and turn the heat to low
5. Add spices to taste and bring to a small boil.
6. Let sit for 5-7 minutes
7. Enjoy
Growing up my grandma always made borscht on beef broth and finished the soup off with a dollop of sour cream -- an excellent touch. I have since become a vegetarian and developed an intolerance to dairy so this is the vegan revision. If you fancy using beef stock and/or adding beef and finishing off the soup with sour cream it really is quite delicious. Either way you can't go wrong with this one -- unless of course you're not a beet fan...
Note: as with many soups, this one is even better the second day after the ingredients have had some time to meld.
1/2-3/4 of a head of cabbage - thinly chopped
4-5 medium red beets
3-4 potatoes -- diced
1 medium onion -- diced
2 smallish carrots -- diced
1 leek [optional]
2 gloved of garlic -- minced
1 tablespoon minced ginger [optional]
1 tablespoon sugar
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 large table spoon of tomato paste or diced tomatoes when in season
chopped dill [optional]
salt/pepper to taste
olive oil vegetable stock and/or water -- you will need about 40 oz of liquid
Preparation:
1. Clean and peel beets. Cut in half and boil until you can almost run a fork through them. When ready, slice the beets and keep the beet water to add to the borscht later.
2. Saute garlic, onions, leeks, and ginger on medium-low heat.
3. Add potatoes, then carrots, and lastly cabbage, saute adding vegetable stock throughout the process.
4. Add sliced beets and beet water and turn the heat to low
5. Add spices to taste and bring to a small boil.
6. Let sit for 5-7 minutes
7. Enjoy
Growing up my grandma always made borscht on beef broth and finished the soup off with a dollop of sour cream -- an excellent touch. I have since become a vegetarian and developed an intolerance to dairy so this is the vegan revision. If you fancy using beef stock and/or adding beef and finishing off the soup with sour cream it really is quite delicious. Either way you can't go wrong with this one -- unless of course you're not a beet fan...
Note: as with many soups, this one is even better the second day after the ingredients have had some time to meld.
