Recipes
Beet borscht is a traditional cold vegetarian soup common in
Russian, Ukrainian, and Jewish cooking.
Adapted from Molly Katzen's New Moosewood Cookbook.
Yield 6 servings
Time 1½ hours
Tools
* Knife
* Saucepan with cover
* Slotted spoon or strainer
* 2 bowls
* Grater
* Wooden spoon
Ingredients
* 4 large beets
* 3 c vegetable stock or water
* 1 t salt
* 1-2 T lemon juice
* 2-3 T sugar or honey
* 1-2 t black pepper
* 1-2 T fresh dill, minced
* 1 medium cucumber, peeled, seeded, and grated
* 2-3 scallions, finely minced
* 1½-2 c buttermilk, sour cream, or yogurt (optional)
* 1-2 boiled potatoes, sliced (optional)
* 2-3 hardboiled eggs, chopped (optional)
Directions Peel and trim the beets, then bring them to a boil with the stock/water and salt.
Partially cover and simmer 20-30 minutes, until beets are tender.
Transfer the beets to one bowl, allowing them to cool, and the cooking water to another.
Grate the beets and add to the water. Stir in lemon juice, sugar/honey, spices, cucumber, and scallions.
Cover and chill for at least 30 minutes.
Stir in 1½ c of buttermilk, yogurt, or sour cream, taste, and adjust seasoning. Top with remaining buttermilk and/or potato slices and/or egg and serve.
Russian Vegetarian Borscht
1 tablespoon vegetable oil
1 tablespoon butter
1 onion, chopped
3 medium size carrots, peeled and sliced
1 small parsnip, cut into thin 2-inch strips
3 medium size beets, cut into thin 2-inch strips
2 large garlic cloves, finely minced
1 bay leaf
1 tablespoon sugar
6 cups vegetable or chicken broth
1 small cabbage, cut into 2-inch chunks
3 medium size potatoes, peeled and diced into 1/2-inch pieces
1/4 cup tomato puree
Salt and freshly ground black pepper to taste
1/4 cup Balsamic or red wine vinegar
Sour cream for accompaniment
1. In a Dutch oven, heat oil and butter over medium heat and saute onion, carrots, parsnip and beets until onion is translucent.
2. Stir in the garlic, bay leaf and sugar and cook for 30 seconds. Add broth, cabbage, potatoes and tomato puree, salt and pepper.
3. Simmer, covered until vegetables are tender, about 20 to 30 minutes.
4. Remove from heat and stir in vinegar.
5. Cool to room temperature and refrigerate overnight.
6. To serve: Ladle cold soup into bowls and place a dollop of sour cream on top.
Serves 6.
Cook's Note: This soup is also delicious served warm.
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Copyright 2006 Got Borscht