Borsch
Starting with a family staple, borsch. Served for lunch or as a starter to dinner, Mama made this so often it’s one of the recipes I have engraved in my memory. Goes especially well in the cold months, served with a spoonful of sour cream and fresh dill.
If you’re not familiar, borsch is a traditional Eastern European dish made from beets, carrots, potatoes, onion, cabbage, and occasionally some meat. It’s a heart healthy soup that gets its bright red color from the beets. Beets are also said to help lower blood pressure and are packed with antioxidants that can help support your immune system. The soup gets most of its flavor from those sweet beets, along with a little tang from the cabbage. My family always made the borsch vegetarian, with pork ribs on the side as an optional add-in. This method reduces the overall time in making the borsch but also provides a satisfying vegetarian meal. Many households each have different variations of this recipe, but I’ve found this version to be consistent, reliable, and delicious.
Note: If using pork ribs (or any beef, chicken, etc.) place another pot to boil and poach off the ribs in there, separate from the borsch. I prefer to cook the meat separately, that way the broth doesn’t get too cloudy. Poach until tender then remove from pot, serve with a hot bowl of borsch. Some recipes call for a can of red kidney beans for extra protein but I’ve never added any.
Borscht
olive oil, 3 tablespoons-ish
garlic, 4-5 cloves
bay leaf, 2-3
whole peppercorns, 1/2 tablespoon (small handful)
potatoes, 2 medium
yellow onion, 1 large
carrots, 3 large
beets, 2-3 large
cabbage, 1/2 head
tomato paste, 4 tablespoons
salt and pepper
xtra seasonings (optional): turmeric, cayenne, celery seed, and oregano
splash of lemon juice (optional)
apple, half (optional)
fresh dill and/or parsley
sour cream
Method:
Begin by filling a large stockpot with water (I’ll use a 8-10 qt pot for this recipe) and place on medium-high heat. Add the bay leaf, peppercorns, 2-3 gently smashed cloves of garlic, and a hefty pinch of salt.
Prep the vegetables. Starting with the potatoes, peel and cut into a large dice (small enough to fit on a spoon), and add to the pot. Chop the onion into a fine dice and mince the rest of the garlic, set aside. If you have a large mandolin, use it for the cabbage to get it sliced thin. If not, use a knife to thinly slice the cabbage and set aside. Lastly, the carrots and the beets can both get peeled then shredded on a grater.
As the pot starts to simmer, cook off the carrots, onions, garlic, and beets. In a large pre-heated sauté pan, add enough oil to coat the pan, then add the prepped veggies. Sauté for about 3-5 minutes, until lightly browned but not too soft. Season with salt, pepper, turmeric, cayenne, celery seed, and oregano. Stir in the tomato paste and let cook another minute before adding a cup of water to deglaze, then add everything to the pot. Continue to simmer, stirring occasionally, until the potatoes are almost tender.
Add the shredded cabbage, if shredded thin it may only take a few minutes to cook. If on the thicker side, let simmer for 8-10 minutes to make sure it’s tender. Remove from heat and taste for seasoning, adjust to preference. For extra sweetness add half an apple or a small spoonful of sugar, although the beets are usually pretty sweet. For some acidity, add a squeeze of lemon juice or a splash of vinegar. Finish with some fresh chopped herbs, typically dill and/or parsley.
Recommend to let the borsch sit a while for best flavor, and even better if served the next day. Serve hot with more fresh herbs, sour cream, and bread on the side.
