borscht can be, admittedly, not all that exciting. it’s a soup made with beets, tomatoes, potatoes, cabbage, and a random assortment of other vegetables.
there is no secret spice blend that makes it taste exotic. there is no special sauce. unless you consider sour cream a sauce.
with borscht, there isn’t one recipe you must follow precisely to get the desired result, which is probably why there are so many mediocre versions. this version, however, is an adaptation of my mother’s, and is anything but mediocre. it’s a good hearty (and healthy) soup to serve with a main course of pelmeni and some honey cake for dessert. and vodka, of course the vodka.
Borscht
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 red pepper, chopped
- 2 large beets, shredded on largest slots of box grater (or equivalent)
- 1 tablespoon tomato paste
- 1 15 oz can stewed tomatoes
- 8 cups chicken broth
- 1 bay leaf
- 1 pound russet potatoes, chopped
- 2 cups Brussels sprouts, shredded
- Salt and pepper to taste
- italian parsley, for garnish
- sour cream, for garnish
Instructions
- In a large saucepan, heat olive oil over medium high heat. Add onion, carrot, red pepper, beets, and a pinch of salt. Cook for 4-6 minutes, until vegetables soften. Stir in tomato paste and tomatoes. Cook for about 10 minutes.
- Add broth and bay leaf, and bring to a boil. Reduce heat, then stir in potatoes and Brussels sprouts. Simmer for 10-12 minutes.
- Let cool slightly, then adjust salt and pepper to taste. You can serve immediately, but soup is best when left to sit out for a couple hours to allow the flavors to continue to meld. Serve cold or reheat to warm before serving. Serve with a scoop of sour cream and some parsley.
[…] Борщ (Borscht) – A classic Russian recipe. I promise, it’s not peasant […]
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