Borscht (Beetroot Soup)

If there ever was a seasonal soup, this is it. Made with beets, carrots and cabbage, all ingredients we have in plenty at this time of the year.
 
As long as I can remember Borscht was our family’s Christmas dinner starter. A Russian friend of the family would join us at Christmas and she brought this soup with her every year. A true food memory.
 
The key to making it authentically Russian or Polish or Ukrainian is fresh dill. In many dishes, one ingredient just makes it and often it is fresh herbs.
 
Make Enough for 4
 
INGREDIENTS

• 3 medium beets, peeled and grated
• 2 medium carrots, peeled and grated
• 1 medium onion, chopped into strips
• 2 garlic cloves, minced
• 5 cups of water
• 2 tablespoons tomato paste
• 2 cups finely chopped cabbage
• 1 medium potato, washed and grated
• 1 ½ tablespoons lemon juice
• ¼ cup chopped fresh dill, plus more for serving
• Salt and pepper to taste

When serving:

• Vegan sour cream, yoghurt, or why not a little Hungry Soul…
• Chopped fresh parsley

 
INSTRUCTIONS

1. To a large pot add a half cup of water and set it to medium heat. Add the beets, carrot and onions. Sauté until the veggies begin to soften, about 5 minutes. You may need to add a little more water.  Then add the garlic and sauté another minute.
2. Stir in the water, tomato paste, cabbage and potato. Raise the heat and bring the liquid to a boil. Lower the heat and allow to simmer, uncovered, until the veggies are tender, 15-20 minutes. You can add more water, you want this as a chunky soup, but with plenty of liquid.
3. Remove the pot from heat and stir in the lemon juice and dill. Season with salt and pepper to taste.
4. Ladle the soup into bowls and top with vegan sour cream, or Natural Hungry Soul and a little more dill.

 
Jacques Brennan

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