Sometimes I don’t have much to say. Everyone knows what Borscht (sometimes spelled borsch, borstch or borsh) is and many people like it. We, too, are among these people. For one, it is gorgeous. Typically Borcht is made with beetroot as the main ingredient and often with beef. Our version is meatless and I guarantee you won’t miss the beef in this hearty, intensely flavorful vegetarian version of Russian borscht.
This recipe is incredibly easy, and remarkably good. I know for a fact that this soup can be eaten cold, however my opinion is that it tastes much better when hot.
Preparation time: 30 – 40 minutes
1 small onion, chopped 2 cloves of garlic 2 medium sized beets (about 3/4 pound) cubed 2 medium sized potatoes, cubed 1 large carrot, cubed 1 red sweet pepper, cut into matchsticks 3 tbs cold pressed sunflower oil (or olive oil) 1/4 head cabbage (red or white), sliced into small pieces 4 cups vegetable stock* 2 tbs of vinegar 3-4 bay leaves salt
coarsely ground black pepper
To serve: sour cream
parsley, finely chopped
*We use our own vegetable stock. If you for some reason can’t make homemade stock, use bouillon cubes.
Sauté onions and garlic in olive oil in a large soup pot for 2-3 minutes. Add beets, carrots, potatoes , two pinches of salt, and stir.
In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the cabbage and the hot stock. Bring to a boil and then simmer, covered, for 20-30 minutes.
Season to taste with salt and pepper, and then add the vinegar.
Sprinkle with parsley add a swirl of sour cream and serve hot.