Borscht is a Ukrainian soup that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color. This was a soup primarily made by the poorer people, as beets were cheap but high in nutritional value. Eastern Europe is the origin for many of my favourite dishes. Probably because they contain tons of root vegetables and are very hearty. Those russian had to stay warm somehow, right?
I have an unfulfilled fantasy of eating borscht while a eastern european hottie plays the accordion for me, by candlelight… as I sip wine. Sooo if you happen to have an accordian-playing hottie hidden in your closet, toss him my way.Thanks.
small yellow onion, sliced into half moons
2 cloves of garlic, finely chopped
2 large carrots, peeled and shredded with a food processor
3 large beets, peeled and shredded with a food processor
2 medium red potatoes, shredded with a food processor
2 Tbsp olive oil
1/2 head cabbage (red or white), sliced into small pieces
3 1/2 cups water
1/2 cup Braggs
juice of 1 and a half lemons
vegan sour cream, or coconut milk
Saute onions and garlic in olive oil with a pinch of salt in a large soup pot for 1-2 minutes. Add beets, carrots, and potato. Add another pinch of salt, and stir.
When the vegetables are soft (about 5 minutes), add the cabbage, water and Braggs. Bring to a boil and then simmer, covered, for 20-30 minutes.
Season to taste with salt and pepper, and add the lemon juice.
Serve hot or cold with a swirl of sour cream or coconut milk.