The very first recipe of 2017! I know – it took me some time. I originally wanted to share a recipe for one of my favourite desserts (with only dates to add sweetness), but unfortunately it was a total mess the last time I made it and was absolutely not suitable for shooting (even though it was still delicious). So instead, I decided to make this absolutely marvellous soup.
Vegetable borscht is not just a regular soup. It has beautiful colour, contains fragrant vegetables and soooo many useful nutrients. It really makes a perfect comfort food. I must admit – I have never tried the very traditional borscht made with meat stock and served with sour cream. However, I do not even want to as this one is all I need. I can imagine this is much lighter (and even simpler) version but still delicious. Take this as an inspiration and feel free to omit or add any other vegetables. For instance, I did not use tomatoes, even though they are used in so many borscht recipes. The tomatoes make the soup more sour which I like, so maybe next time I will try it another way.
(makes one big, cca 5 l pot of borscht)
- 500 – 600 g beetroot, cooked whole in an oven (200°C for about 60-90 minutes depending on the size), let cool, peel, and dice 1 cm cubes
- 1 smaller cabbage head, I used cca 800 g red cabbage, chopped or shredded
- 2 medium carrots, chopped or shredded
- 1 huge onion, finely chopped
- 2 big potatoes, diced
- 10 whole black peppercorns
- 1 tsp sweet paprika
- 3 l of vegetable stock or water
- lemon juice or vinegar to taste
- salt to taste
- herbs to taste (I use parsley, marjoram and/or chives)
- little olive oil
- optional: brussels sprouts, celeriac, swede, kohlrabi, tomatoes or any other veggies you may like
- If your beetroot is not cooked yet, start by cooking it in the oven. Preheat your oven to 200 °C and bake the beetroot (whole, with the skin on) for about 60-90 minutes depending on the size. Once cooked through, peel and dice (cca 1 cm cubes). Set aside and add to the soup once all the other vegetables are cooked.
- Place a little oil in a pot and add onions. Fry until lightly golden, add a little sweet paprika and stir quickly. Immediately add 3 l of stock or water, plus all the veggies as well as peppercorns. Bring to the boil.
- Once the vegetables is cooked, add the beetroot, salt and herbs to taste. Cook for up to 5 more minutes, then finish with lemon juice or vinegar.