Borscht

Sunday Soup Series

Borscht - Sunday Soup Series

Growing up my mother would make borscht every few months or so. I remember it being a fun meal. The almost florescent red color and sweetness of the beets made me feel like we where having candy for dinner.

Borscht is versatile in that it can be served hot or cold and we enjoyed it both ways. Chilled Borscht on a hot summer day was refreshing. We are facing a cold snap the next few days and a piping hot bowl of borscht topped with a generous dollop of sour cream will be just what the doctor ordered. There are many variations and styles of Borscht. Most have carrots, sliced or grated, onion, garlic, celery and potatoes. Some people insist there must be white beans and cabbage as well. Puree it or leave chunks of the vegetables. I finely shred some of the beets and also leave some larger slices. The finely shredded beets help give body and the larger pieces make me feel like I’m eating something closer to a stew. Fresh dill and vinegar right at the end are key to giving it that zing, elevating it from just a bowl of stewed vegetables to something extraordinary. The sour cream adds a layer of fat and creaminess that brings it all together.

3 medium beets, peeled and grated (I like to slice one instead of grating for texture)

2 carrots, peeled and sliced thin

1 medium onion, sliced into thin strips

4 stalks celery, diced small

8 garlic cloves, peeled, smashed

8 cups chicken or vegetable stock

2-3 bay leaves

2 medium Yukon gold potatoes, medium dice

Salt & black pepper to taste

1/4 cup white wine vinegar

3 tablespoons fresh dill, chopped and more for garnish

Sour cream (or yogurt) for garnish (I keep adding more as I eat because… yum)

I’ll start by prepping out all the vegetables first. In your favorite soup pot start by sweating the beets, onion, carrot and celery. If I where adding cabbage I would do it now as well. When the onions start to become translucent add the smashed garlic and continue cooking for a few more minutes. Add the bay leaf, stock and potatoes. Add white bean at this point if you’d like as well. Bring to a boil and immediately turn down to a simmer. Simmer for 25-30 minutes or until everything is tender. Add the vinegar and fresh dill and continue simmering for 2 to 3 more minutes. If you have the time turn it off and just let it sit for a half hour or so just so everything melds together a bit more. As with most soups this one is always better the next day. Serve with a dollop of sour cream and some more fresh dill.