Borscht (said “borsh,” kinda like the car “Porche,” but without the “e.”) is a soup of Eastern European heritage that most often includes large amounts of beets–giving it its gorgeous purple color. As I found out today, some borscht soups are served cold. Others, use tomatoes instead of beets. As with any cultural dish, there are numerous variations that are all still considered “borscht.”
The first time I ever tasted borscht was several years ago on a visit to Ukraine. I stayed at a little Christian lifestyle center just outside of Vinnitsa. Let me tell you, those people can cook! Sadly, I think Ukrainian borscht was actually also my very first introduction to beets. Woops. Yeah, I don’t think my parents were much into beets.
A few weeks ago, when we found beets in our first CSA box, I must admit that I was a little bit nervous. I’ve never been much of a beet person. (Okay, except for the borscht in Ukraine. That stuff was amazing.) What is a “beet person,” anyway? I just had a funny mental picture of big beets walking around and talking, kinda like Veggie Tales. That was weird.
After using up all of my CSA beets in this soup, I was actually a little sad. I had big plans for roasted beet and cannellini bean hummus. There just wasn’t enough this time. :(
That mess of white and purple and green and gold above? That, my friends, is the definition of delicious borscht with vegan sour cream swimming amidst beets, cabbage, potatoes, carrots, onion, and dill.
What’s below? That, my friends, is a big spoonful of borscht headed straight for your mouth. Open wide!
Wondering what on earth a CSA box is? Check out my first post about CSA’s here, or read Kelly’s post about local produce at the Vegan Iowan here. If you want to know more about how you can sign up for your own CSA share, check out this website.
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I hope you each have a wonderful weekend.
Blessings!
Tasty Vegan Borscht
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion peeled, cut in half lengthwise, and thinly sliced
- 2 carrots peeled and sliced
- 1 medium Russet potato peeled, thinly sliced, and quartered
- 3 large beets peeled, thinly sliced, and cut into bite-sized pieces
- 1/2 medium cabbage shredded (or about 3 to 4 cups)
- 1 cup meatless crumbles I used Boca’s frozen crumbles, but you could use rehydrated TVP or any other vegan variety.
- 7 to 8 cups water divided, and based on your preference of wateriness :)
- 1 tablespoon dried dill or 1/2 cup chopped fresh dill
- 1 tablespoon McKay’s vegan chicken style seasoning or vegan vegetable bouillon
- 1 teaspoon pure cane sugar or agave nectar
- 1 1/2 teaspoon salt and more to taste
- 2/3 cups vegan sour cream (Optional. I used Tofutti brand.)
Instructions
- In a medium to large pot, saute onions and carrots in 2 tablespoons of olive oil. When onions are just becoming caramelized and fragrant, add potatoes and 4 cups of water to your pot and bring to a slow boil. Simmer covered for about 10 minutes.
- Add beets, cabbage, meatless crumbles, and seasonings to your pot. Pour in remaining 3 to 4 cups of water, depending on how watery you like your soup. Allow borscht to simmer for another 15 to 20 minutes, or until cabbage is tender to your liking. Salt to taste.
- Serve hot with vegan sour cream. Serves approximately five, with about 2 tablespoons of vegan sour cream per bowl.
http://www.notsoperfectlife.com
I have never heard of Borscht. I’m a huge soup fan and I’m always looking for new recipes. I have been leering of beets until recently so I’ll have to test this out.
Yes! You will love borscht. Glad to hear I’m not the only one who hasn’t always loved beets. :p They’re growing on me. :)
http://www.swissmissinthekitchen.com
I know red beet soup but your recipe with all the veggies in it sounds way more delicious than just red beet soup!! Will definitely try it :)
xox Amy
I just had Borscht soup at a Russian restaurant today! I really liked it, and was hoping to find a recipe to make it. I’m glad I came across your blog.
I love Eastern European cuisine and there are so many benefits that come with adding beets to the diet. I have to say that I am really enjoying the diversity of recipes offered on your blog. I’m so excited to try this recipe!
This recipe is simply amazing. It could just be my family’s favorite soup, like ever. Even my picky two year old will eat it for lunch, for dinner, and the next day’s breakfast. Seriously good.
Before borscht, I began enjoying beets when I discovered them roasted with olive oil, rosemary, and salt. Really great blend of flavors. I’m convinced any vegetable can be taken up a notch when it’s roasted!
Yay! I’m so glad you liked it, Jodi. It is a favorite of mine as well, but I definitely need to make it more often. :)