Sunday, 31 January 2010

• Recipe: Beet and Cabbage Borscht

  This is a guest post from Chow Times.

  

  This Beet and Cabbage Borscht soup is a wonderful winter treat. It uses vegetables that are readily available and inexpensive. Borscht is originated from Ukrainian and is popular in Eastern and Central Europe.

  The cheery colour of the Beet and Cabbage Borscht is more like a stew than most soup. Borscht is another soup that freezes well.

  Ingredients:

  • 1 tablespoon vegetable oil
  • 6 medium size beets, peeled and diced
  • 1 small russet potato, peeled and diced
  • 2 small carrots, peeled and diced
  • 3 cups finely chopped green cabbage (about 1/3 of small head)
  • 2 onions, chopped
  • 4 cups low-sodium vegetable broth (we used chicken broth)
  • 2 cups water
  • 1 tablespoon tomato paste
  • 2 tablespoons apple cider vinegar
  • salt, pepper and sugar to taste
  • 1/4 cup chopped fresh dill
  • low fat sour cream or plain yogurt, optional

   

  

  Sydney, Frank and Ken prepared this delightful coloured soup adapted from Bon Appetit.

  Prep time: 30 mins; Cook time: 40 mins; Serves 6

   Instructions:

  

  
  Heat oil in a heavy large pot over medium-high heat. Add beets, potatoes, carrot, cabbage and onion and saute until cabbage softens, about 5 minutes.
  
   

  

  Add broth, …
  
  

  

  water, …
  
  

  

  and tomato paste. Store leftover tomato paste in a small ziplock bag, flatten and freeze. This way, you can easily break off the frozen tomato paste into smaller pieces for future use.

  Bring soup to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  

  

  Season with vinegar, salt, pepper, and sugar. Stir in fresh dill. Serve topped with sour cream or yogurt, if desired.

  Have you ever tried borscht before?

  • 11:28 AM
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