Borscht
Recipe by Home Cooking Collective
Description
Borscht is a delicious, hearty beet soup popular in Eastern Europe, with origins most commonly traced to Ukraine. The dish typically contains beets and other vegetables cooked in broth and often topped with sour cream, though there are many variations served across the globe. Polish borscht, for example, is often a thin soup with juicy dumplings. Some versions are thicker in consistency, filled with hearty vegetables and stewed meat. Home Cooking Collective makes it vegetarian, subbing mushroom broth for beef broth, and features root vegetables, beets, and cabbage. They top the borscht with creamy skyr and a garnish of dill for a bright finish. Serve on its own, or with pierogi for a satisfying weeknight dinner.
Serves 4-6
Ingredients
2 Tablespoon
Olive Oil
1/2 Teaspoon
Caraway Seeds
1
Small Onion
finely diced
1
Carrot
finely diced
3
Garlic Cloves
minced
Salt & Pepper
to taste
1/2 Cup
Tomato Sauce
1/4
Small Head of Cabbage
thinly sliced
2
Medium Red Beets
4 Cup
Mushroom/Vegetable Broth
1 Tablespoon
Apple Cider Vinegar
1/2 Cup
Icelandic Provisions Traditional Plain Skyr
Fresh Dill
handful, finely minced
Recipe
Step 1:
Heat a large dutch oven or stock pot to medium heat. Add olive oil and caraway seeds. Once seeds begin to sizzle, stir in onion and carrot, and let cook for 8-10 minutes until soft.
Step 2:
Meanwhile, peel and grate beets using the large grates on a box grater.
Step 3:
Add in garlic, and let cook until aromatic, about 1 minute. Season with salt and pepper.
Step 4:
Stir in tomato sauce or tomato paste. Let cook until reduced to a paste-like consistency, about 3-4 minutes.
Step 5:
Next, add in cabbage, beets, and mushroom broth and bring liquid to a boil. Let simmer for 20 minutes on low until beets and cabbage are soft and tender.
Step 6:
Season again with salt and pepper, then stir in 1 to 2 tablespoons of vinegar as desired.
Step 7:
Pour hot soup into serving bowls and dollop with skyr and dill. Alternatively, serve chilled for a refreshing treat.
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