Ukrainian Borscht
I’ve always been intrigued with exploring flavors from different cultures and with a load of beets on hand, I thought I would make a traditional Ukrainian Borscht. I initially served it to guests as a chunky version, but when I revisited the leftovers I blended it down to a smooth and silky version. The flavor was equally delicious but I must admit I enjoyed the texture of the blended version a little bit more. Borscht is oh so healthy and with the deep ruby color, it will definitely land on my holiday dinner table.
Ingredients
3 medium beets, peeled and grated - Tip: wear gloves to avoid discoloring your hands and use a food processor with the grater attachment to grate beets
4 cups vegetable stock
6 cups water
3 medium Yukon gold potatoes, peeled and chopped
2 celery ribs, finely chopped
2 carrots, peeled and diced
1 small red bell pepper, finely chopped
4 tbsp ketchup
1 can white cannelloni beans, with liquid
2 bay leaves
1 tbsp white vinegar
1/4 tsp freshly ground black pepper or peppercorns
1 large garlic clove, pressed
1 tbsp fresh dill, chopped
Cashew Sour Cream and fresh dill or chives to garnish
Instructions
Prepare your mise en place, if you’re not familiar with this French term it means that you have everything measured, chopped, and ready to go prior to beginning to cook your dish. It’s a time saver, trust me.
Heat a large pot or Dutch oven over medium-high heat, add grated beets and saute for 8-10 minutes, stirring occasionally until beets are softened.
Add vegetable stock and water, stirring to mix. Add potatoes and carrots and bring to a boil, then reduce heat to a gentle simmer with the lid slightly ajar.
While the potatoes and carrots are cooking, heat a large skillet over medium-high heat, add celery, onion and bell pepper, stirring occasionally until softened and slightly golden, about 8-10 minutes. You may need to add a teaspoon or so of water to avoid sticking. Then stir ketchup into this mixture.
Transfer the onion mixture to the beet pot and continue to cook until the potatoes and carrots are tender.
Add the can of cannellini beans with liquid to the pot. Stir.
Add bay leaves, vinegar, black pepper, pressed garlic and dill. Stir and simmer for 5 minutes adding additional vinegar and dill if your prefer the taste of more. Top with any plant-based sour cream or my Cashew Sour Cream.
Dinner is served!
**VARIATION NOTES: Serve as the traditional chunky style Borscht or place in a high speed blender for a silky smooth version, which is my preference. Replace freshly ground black pepper with 1/4 tsp whole black peppercorn, you may want to remove before serving, it’s a personal preference.
