← Nouns Cooking · Soup Pot

Ingredients

• 2 l vegetable stock
• 3 medium potatoes, peeled and cut into bite-sized pieces
• 2 Bay leaves
• 3 tbsp sunflower or olive oil
• 3 medium raw beetroots (about 500 g), peeled and coarsely grated
• 2 tbsp white or cider vinegar
• 3 tbsp Tomato purée (paste)
• 1 Onion, finely chopped
• 2 Carrot, grated
• 1 celery stick, finely chopped
• 1 red bell pepper, finely chopped (optional)
• 250 g white cabbage, finely shredded
• 1 can can white beans (400 g), with their liquid
• 1 tsp Sugar
• 1 clove Garlic, crushed
• 3 tbsp Dill, chopped
• sour cream, to serve (optional)
• Salt
• Black pepper

Method

1. Bring the stock to a boil in a large pot with the potatoes and bay leaves, then simmer for 10 min.
2. Meanwhile heat 2 tbsp of the oil in a wide frying pan over medium heat. Add the grated beetroot and cook, stirring, for 8–10 min until softened. Stir in the vinegar (it keeps the colour bright red) and the tomato paste, then tip it all into a bowl.
3. Add the last tablespoon of oil to the same pan and cook the onion, carrot, celery and pepper for 6–8 min, until soft.
4. Add the cabbage to the potato pot and simmer for 5 min.
5. Stir in the beetroot mixture, the softened vegetables and the beans with their liquid. Simmer for 10 min, until the cabbage is tender.
6. Add the garlic, dill and sugar, then season with salt, pepper and a little more vinegar until it tastes lively and balanced. Turn off the heat and let it rest for 10 min before serving.

Tips

• Borscht tastes even better the next day. Serve with a spoon of sour cream (not vegan) and rye bread or garlic pampushky.
• Many families make it with beef or chicken stock and a piece of beef shank; simmer the meat first and use its broth. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

Natasha's Kitchen Bon Appétit SBS Food