Hot soup is great in winter. This Russian/Ukrainian beet soup became my signature dish. It was specifically mentioned by Yogi Bhajan in his “Man to Man” book: “…but the best things in the world is beet soup. Beets. You know what they call borscht? It should be written on the wall, if you are a man, you must eat Borsht. It is a must.”
Whether you cook it for yourself or for you man, this soup is healthy, nutritious, and fairly easy to do. Borsch can be cooked with or without meat, hot or cold, green (without beets) or red (with beets). Here you will find step by step instructions of red vegetarian borsch with beets. The main ingredient gives this soup crazy, deep-red color that I like so much. So here it goes!
You will need:
2 medium size beets
1 small cabbage
1 can of tomatoes (I like organic Muir Glen brand)
4-5 garlic cloves
2-3 bay leaves
red pepper flakes
1 tsp salt
0.5 tsp.mustard seeds
0.5 tsp. cumin
1 tbsp. sour cream
Step by step instructions:
1. Clean and peel all the veggies
2. Cut the beets in quarters. Fill a large cooking pot with water and add beets to it. Add bay leaves, red and black pepper. Cover and bring it to boil, reduce heat to medium, and let it simmer until beets can be easily pierced with fork.
3. While the beets are cooking, throw 0.5 tbsp of mustard seeds into a frying pan. Roast the seeds until they start releasing nutty aroma.
4. Add olive oil to frying pan and throw in chopped onion. Cook on medium heat until it starts turning golden color. Stir often.
5. Add more olive oil and throw in two grated carrots. Cook on medium heat for approximately five minutes.
6.Add canned tomatoes and remaining spices (cumin, black pepper, any other herbs that you like). Cook on low heat for about ten minutes. Then turn off the heat and let it seat aside while the other vegetables are cooking.
7. Once the beets are ready, take them out of the water and set aside to cool. Cut potatoes into small cubes and throw them into the water you used for beets. Boil potatoes for two minutes.
8 Add thinly chopped cabbage to potatoes and boil together for another three minutes.
9. While the cabbage and potatoes are boiling, cut the beets into small cubes. Once done, add all remaining veggies to cabbage and potatoes. Let everything simmer together for five minutes.
10. When almost done, throw in finely chopped garlic, and simmer everything together for another minute.
11. Add chopped dill and turn off the heat. Then let your Borsch stand for another hour.
12. Serve with a spoon of sour cream and sprinkle with some dill! Enjoy!