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Vegetable borscht

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.

Ingredients:

(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
  1. 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.
  2. 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.
  3. 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.

 

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