I happened to have all the fixings for my version of borscht. I never follow a recipe when it comes to borcht, I just know what I need to add to get the approximation of what I want.
Dictionary.com defines borscht as "any of various eastern European soups made with beets, cabbage, potatoes, or other vegetables and served hot or chilled, often with sour cream."
My version this time included beets, cabbage, onion, celery, carrots and tomato. Other times I've added red peppers, beans and leftover tomato soup. Although I don't really care for potatoes in borscht, I can imagine there are tons of other veggies that would be delicious in this soup. My mom's version always had bacon and canned beans in tomato sauce. You really can do anything you want with this!
I always think borscht tastes better the next day, so I love to make a lot so there are leftovers. I can't imagine any soup as beautiful or as healthful as this!
Beety Borscht Soup
Serves 3-4
Vegetable broth results in a richer flavour but water works too. Make sure you have a little spoonful of sour cream or yogurt to go with this. You may want to double the recipe and freeze the rest.
1 tbsp sunflower oil or butter
1 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
3 medium beets, peeled and chopped
1/2 green cabbage, chopped
2 cups canned tomatoes (diced is usually best)
4 cups water or vegetable broth/bouillon
1 lemon, juiced
1 tbsp dried dill, or 2-3 tbsp fresh dill
3/4 tsp salt, or to taste
ground pepper
1. In a large saucepan, saute onions and celery in oil over medium heat. Add remaining ingredients.
2. Bring to a boil. Reduce heat and then simmer for 30-45 minutes (or until desired tenderness). Serve with a dallop of sour cream and a sprig of dill.
