For quite some time I wanted to try to cook Borsch. I’ve already described my love for beets, and I try to use them as often as I can because of theirs amazing health benefits. Every time I came across Borsch recipes, I was fascinated by its incredibly beautiful ruby color, but most of the recipes I found were too time-consuming. Therefore, I decided I was going to simplify it. So I made easy vegetarian Borsch. I simply cut and grated all the vegetables and gradually added them to the soup pot.
At the end I was positively surprised, because the soup tasted far better than what I was expecting. Actually, it is officially one of my favorite soups from now on. Its taste is as intense as its color. Most recipes for Borsch contain meat, and since I am not a big meat eater, I left the meat out. But if you like meat, you can add it and the soup will probably taste even better. The amazing thing with this dish is that it is one of the healthiest foods you could possibly put in your mouth. I modified the recipe I found here and made it with super healthy ingredients such as red cabbage, which is very low in calories and high in fiber and nutrients, red onion, sweet potatoes, carrots and, of course, beets. I serve it with yogurt, but you can easily skip it if you are vegan or lactose intolerant.
- ½ of one leek, thickly sliced
- 1 red onion, peeled, chopped
- 2 carrots, grounded
- ½ of medium sweet potato, chopped into chunks
- 2 beets, chopped into chunks
- 2 cups (about 200 grams) of red cabbage or regular cabbage, thickly sliced
- 8 cups (2 liters) of water
- 2 organic vegetable soup cubes
- yogurt to serve
- 2 tablespoons of olive oil
- Chop onion, beets and sweet potato. Thickly slice leek and cabbage and ground carrots.
- Heat oil in a large soup pot. Add in onions and cook for a few minutes, or until they are soft and brown. Then stir in carrots and leeks.
- Pour in water and add soup cubes, chunks of sweet potatoes and beets. Cook for 10 minutes and then add cabbage. Cook for 10 more minutes.
- Serve with goat yogurt or sour cream.
Pingback: Green Valentine – that eco squirrel
I think the admin of this website is in fact working
hard for his website, because here every information is quality based material.
Pingback: Beet and Avocado Deviled Eggs
I must admit I’m very happy that recipes for one of the traditional dishes from my country (Poland) can be found on the blogs from different corners of the world. I’m proud that polish kitchen is inspiring 🙂
I really like your recipie, soup looks delicious, it’s more like Ukrainian Borsch, but without white bean.
Let me share with you my recipe for a clean borsch and a secret ingredient, that makes both taste and ruby color more intensive. I wouldn’t say it’s time consuming – well it needs time to be ready to eat, it should be prepared one day before serving, but it doesn’t mean you need to spend few hours in the kitchen
Oh damn, it seems my commet was too long 😉 anyway, the secret ingredient is vinegar. You can use apple vinegar or balsamic, or if the taste of vinegar is too intensive for you, add some lemon juice or even apple juice to make borsch more delicate. The point is that from the definition, borsh have to be sour. If it’s not, it’s not a borsch.
I prefer the clean version, it taste great with some mashed potatoes or croquet or pierogi with meat or mushrooms (ravioli type dumplings). The base for soup is home made chicken or vegetable stock. I roast beetroots in the oven, covered with aluminium foil, approx. 60 minutes and 190 C degrees. Taste is more intensive. I add beets to the stock and cook for 10 minutes. In the end add some vinegar – 2-4 tablespoons, but not at once. Add it slowly and try the tase, if you add to much you can spoil the soup and nothing will fix it. Don’t boil it anymore. Vinegar must be added before soup will loss the ruby tone, becouse it will be more orange-brown, than ruby. It can’t boil after you add vinegar, couse it will darkens. It should rest for at leasy 6 hours, beets will give all the taste during this time to the soup and it will be incredibly rich.
Iga thank you very much for your suggestions and original recipe. And you should be proud, Polish food looks incredible. I will make soup with roasted beets next time. I must admit that I am a little afraid to add vinegar because I really don’t like it. Once I added lemon it was wonderful. Apple juice is also a great idea, I will certainly try it! And I will definitely make pierogi. I googled it and it looks sooo good!