Borscht

Borscht is a traditional Eastern European soup. While its deep red colour comes from beets, the flavour should not be dominated by them. Instead, a well-made borscht strikes a comforting balance of sweet, sour, and savoury notes. It typically includes beets, cabbage, carrots, and potatoes. Served with sour cream and fresh dill, borscht is a heartwarming dish that is both nourishing and delicious.

Recipe

Ingredients:

• 2 medium beets (about 2 cups), peeled and shredded using a shred disc on a food processor

• 1 medium onion, finely chopped

• 1 medium carrot, peeled and shredded

• 1/2 small head of cabbage (about 3 cups), thinly sliced

• 2 tablespoons avocado oil (or vegetable oil)

• 2 medium potatoes, peeled and diced

• 2 cloves garlic, minced

• 1 tablespoon tomato paste

• 1 tablespoon red pepper paste (or red pepper flakes)

• 1 bay leaf

• 1 tablespoon white vinegar

• 6 cups water or vegetable broth

• 2 tablespoons fresh dill, chopped (plus extra for garnish)

• Salt and pepper, to taste

  
  

For Serving:

• Sour cream

• Fresh dill

Instructions:

1. Prepare the Beets:

   • Peel and shred the carrots and beets using a shred disc on a food processor. This will add both colour and sweetness to the soup.

     
     

2. Sauté the Vegetables:

   • Heat avocado oil in a large pot over medium heat. Add the onions and fry, add carrots, and sauté for about 5 minutes until they soften and the onions become translucent.

   • Add the shredded beets then add white vinegar, this preserves the rich colour of beets, and continue cooking for another 5-7 minutes. Stir occasionally to ensure the beets don’t burn.

     
     

3. Cook Cabbage and the Potatoes:

   • Add the cabbage, and minced garlic to the pot. Stir everything together, and cook for 3-4 minutes. Add the diced potatoes,

4. 
   

5. Add the Broth and Seasonings:

   • Pour in the water or vegetable broth. Add the tomato paste, red pepper paste, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 30 minutes. Stir occasionally, allowing all the flavours to meld.

   
   

6. Final Adjustments:

   • Taste the borscht and adjust the seasoning, adding more salt, or pepper..

     
     

7. Serve:

   • Ladle the borscht into bowls. Top with a generous dollop of sour cream, and fresh dill.