I love borscht, it's the perfect winter soup rich in vitamins and minerals, cozy and comforting, while feeling light enough to be a reset. I often make it with a variety of different vegetables depending on what I have on hand.
- 4 beets
- 1 medium head of cabbage (green or purple) thinly sliced
- 1 onion
- 1-2 parsnips
- 2 cups of stock (chicken, beef, or sub water + a can of tomatoes)
- fresh dill
- 1 tbsp olive oil
- 1-2 tsp red wine vinegar or apple cider vinegar
- salt + pepper
- Optional: 2 carrots, 1 cup of diced potatoes, 1-2 cloves of garlic, 1 tsp of dried oregano, 1 tsp of chili flakes 1 lb of beef stew meat, full fat sour cream
Wash all your vegetables (ideally organic or well sourced). Peel and dice the beets into small cubes (roughly 1 cm), chop the root vegetables into the same. Chop your onion and add to a heavy bottomed pot with the 1 tbsp of olive oil on medium, sauté until soft, add the beets 1 tsp of salt and a few grounds of pepper, and your broth (or water and canned tomatoes), simmer for 1 hour, topping up with water as needed to cover. Add in the root vegetables and cook for another hour. Slice the cabbage and add to the soup, with half of the chopped dill.
Soup is done when all of the vegetables are soft, and the soup has come together. Season with salt and pepper, finish with the remaining fresh dill, and vinegar, and top each bowl with a dollop of sour cream if using. If using beef start by cutting the beef into small chunks, season with salt and pepper and sear in the pot on medium high, once browned add the onions, and follow the same process.