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Also for beets…

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One spring weekend, I had a craving for Veselka‘s Christmas borscht and started a furious search for an online recipe. The only mentions I found praised it to the heavens, but had no recipes attached. I did, however, find an approximate recreation of their everyday borscht, which I finally got around to making this afternoon. So, so, so good. This is going into heavy rotation this winter.

recipe after the jump

Veselka-Style Borscht lightly adapted from A Peek Into My Life

I wasn’t feeling like a meaty soup this afternoon, so I combined the regular and vegan versions from the above site to get this. Do check out the original recipes, though. Lovely stuff.

1 bunch beets with greens
2 teaspoons olive oil
3 large garlic cloves, minced
1 large onion, coarsely chopped
3 stalks celery, coarsely chopped
3 medium carrots, coarsely chopped
5 cups beef broth
2 cups water
1 cup canned diced tomato and liquid
1/4 small head cabbage

seasonings to taste
1/3 – 1/2 cup white vinegar
2 teaspoons salt
freshly ground black pepper
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce

sour cream
fresh dill

Preheat oven to 350 degrees. Trim stalks and taproot from beets. Wash the beets and wrap in aluminum foil. Bake about 1 hour, until beets are tender. Let cool. Peel beets and chop coarsely (while wearing gloves, if you care about maintaining your skin tone).

In a large pot, heat vegetable oil. Saute garlic, onion, carrots, and celery until onions are just translucent. Add the beets and sauté another minute or so.

Add beef broth, water, and tomato. While mixture heats to a boil, slice the cabbage into 1/2-inch wide strips and chop the beet greens and stems coarsely, then add to pot. Simmer covered for 45 minutes to an hour, or until everything is tender.

Season to taste. (Just don’t skimp on the vinegar, please.)

Serve with sour cream and dill.

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