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Borscht with crunchy mash recipe

Borscht with crunchy mash recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Borscht

Guaranteed to beat off the winter blues, this hearty beetroot soup is served with creamy mashed potatoes enlivened with crunchy raw vegetables. The soup is often strained and served as a clear broth, but this puréed version retains every gram of goodness.

4 people made this

IngredientsServes: 4

  • 1 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 1 large carrot
  • ½ tsp lemon juice
  • 1 bulb of fennel
  • 500 g (1 lb 2 oz) raw beetroot
  • 1 litre (1¾ pints) vegetable stock, preferably home-made light or rich
  • 800 g (1¾ lb) floury potatoes, peeled and cut into small cubes
  • 120 ml (4 fl oz) semi-skimmed milk
  • 4 tbsp Greek-style yogurt
  • 2 spring onions, finely chopped
  • salt and pepper
  • chopped leaves from the fennel bulb, herb fennel or parsley to garnish

MethodPrep:35min ›Cook:50min ›Ready in:1hr25min

  1. Place the oil in a large saucepan and add the onion. Set aside 55 g (2 oz) of the carrot for the mash, then chop the rest and add it to the pan. Mix well, cover and cook over a moderate heat for 5 minutes to soften the onion.
  2. Place the lemon juice in a small bowl. Cut the bulb of fennel into quarters. Finely grate one quarter into the lemon juice and toss well. Finely grate the reserved carrot and add it to the grated fennel. Cover and set aside.
  3. Chop the remaining fennel and add to the saucepan. Peel and dice the beetroot, and add it to the pan. Pour in the stock and bring to the boil. Reduce the heat, cover the pan and simmer for about 30 minutes or until all the vegetables are tender.
  4. Meanwhile, bring another pan of water to the boil. Add the potatoes and boil for 10 minutes or until very tender. Drain the potatoes well and return them to the pan. Place over a low heat for about 1 minute to dry, shaking the pan occasionally to prevent the potatoes from sticking. Remove from the heat and set aside, covered to keep hot.
  5. Purée the soup in a blender or food processor until smooth, or purée in the pan using a hand blender. Return the soup to the pan, if necessary, and reheat. Taste and adjust the seasoning.
  6. While the soup is reheating, set the pan of potatoes over a moderate heat and mash until completely smooth, gradually working in the milk. Stir in the yogurt, grated fennel and carrot, spring onions and seasoning to taste.
  7. Divide the mashed potato among 4 bowls, piling it up in the centre. Ladle the soup around the mash and sprinkle with chopped fennel or parsley. Serve at once.

Some more ideas

Other delicious raw vegetable additions to mashed potatoes are finely chopped celery, grated celeriac, finely shredded red or Savoy cabbage, shredded Brussels sprouts and coarsely chopped spring onions. They all contribute extra vitamins and minerals. * Serve the borscht chunky instead of puréed, and add 2 tbsp hazelnut oil to the mashed potatoes instead of the yogurt. * Instead of spooning the borscht around a pile of mash, garnish each bowl of soup simply with 1 tbsp Greek-style yogurt, soured cream or creamed horseradish, then sprinkle with chopped fresh fennel or parsley.

Plus points

Beetroot is a particularly rich source of the B vitamin folate, which may help to protect against heart disease and spina bifida. It also provides useful amounts of iron. The characteristic deep red colour comes from a compound called betacyanin, which has been shown to prevent the growth of tumours in animal studies. * Adding grated raw vegetables to mashed potatoes is a good way of including them in a hot meal, especially for children. * Fennel contains phytoestrogen, a naturally occurring plant hormone that encourages the body to excrete excess oestrogen. A high level of oestrogen is associated with increased risk of breast cancer. Fennel also contains useful amounts of folate.

Each serving provides

A, folate * B1, B6, C * iron

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Granola and Fruit Parfait (video)

Looking for a delicious, creamy fruit dessert? Look no further! I’ve got you covered with this delicious yogurt and granola fruit parfait! These colorful dessert cups are made with plain Greek yogurt, home-made raspberry sauce, tons of fresh fruit and crunchy granola! Enjoy these yogurt parfait cups for breakfast, lunch, snack or dessert!

Watch My Video!

Watch my video recipe for step-by-step instructions! Want to receive new recipe emails in your inbox? Make sure to subscribe to my YouTube channel and turn on notifications!

Extra Berry Flavor!

For extra berry flavor, I like to make my raspberry sauce with fresh raspberries and just a touch of sugar for added sweetness. The additional raspberry flavor is just what any fruit cup needs! And nothing beats using fresh fruit! I love to add pineapple, blueberry and nectarines to this fruit parfait. Feel free to switch up the fruit according to what’s in season.

Make-Ahead Recipe

Make these cups to go and take them to work for a light breakfast or mid-day snack. I love to make a few of these ahead of time and keep them in the refrigerate so I can have a quick and delicious snack when I need one. If you’re making these ahead of time, keep the granola separate, or add it on top so that it doesn’t get soggy from standing in fruit juice.

More Recipes!

Enjoyed this easy breakfast recipe? Check out some of my other recipes you’re sure to enjoy!


Lenten potato varenyky

potato varenyky — a carb lover’s dream. these traditional dumplings aren’t for the faint of heart…and by faint of heart i mean anyone that doesn’t want to devote half their day in the kitchen making these. while it’s much easier to simply buy frozen varenyky at the store, like most foods, homemade is best — not to mention it’s another one of those traditional ukrainian dishes that acts as an integration rite of passage…or at least some impressive bragging rights.

i’ve been lucky enough to have had quite the varenyky making practice during training. my host mom during training initially taught me tricks of the trade. she was quite impressed with my varenyky skills (it must be the pierogi in my blood). after my foundational courses in potato & mushroom, cabbage, cheese, cherry varenyky at mama natasha’s culinary school, i continued my carbohydrate calling with megan as we adventurously tried (sometimes with swearing) our hand at our own varenyky creations — without ukr supervision.

my site mate sarah had tragically never made varenyky with her host family so when she came over to help marked her varenyky making inauguration. i thought of how proud my host mom would be to know that not only was i using her recipe, but also that her student has now become the teacher (is that a quote from karate kid?). i’m passing on my torch of varenyky wisdom — what little i actually have.

this recipe isn’t for your typical run-of-the-mill varenyky. it’s a special lenten recipe i made with my host mom on my last visit. she was kind enough to dictate her secret recipe to me. during lent, orthodox ukrainians abstain from eating animal products. so what is typically a sour cream and egg dough is simply oil and yeast. because of the yeast, the dough takes longer to prep but offers bigger yet lighter “fluffy” varenyky.

personally, i like both versions of varenyky dough…well really, i’ll take varenyky any way i can get it. but i thought i’d share this version of varenyky with you….you know, in case you’re willing to work for your carb-loading.


1. Instant Pot Oatmeal

What better way to start the day than with a steamy, creamy bowl of oatmeal?

You&rsquore probably used to cooking oatmeal over the stovetop. But if you want to cut the cooking time in half, you can count on the Instant Pot.

Not only is it faster, but a lot easier as well. With the Instant Pot, you won&rsquot have to supervise the oatmeal the entire time.

Just throw the ingredients together and the IP takes care of everything.

Whether you&rsquore on team steel-cut or rolled oats, it doesn&rsquot matter. The Instant Pot can handle both well.


Salat vinaigrette // салат винегрет

3 medium beets, whole and unpeeled
2 medium carrots, whole and unpeeled
3 medium potatos, whole and unpeeled
2 large dill pickles
1 medium onion
1 small can green peas, rinsed, and drained
2 – 2 1/2 tablespoons sunflower oil (canola oil)
1 teaspoon salt
1/2 teaspoon sugar
1/2 – 1 teaspoon black pepper
handful of chopped parsley

1.) in the evening, in a large pot of water boil beet (for 20 minutes), carrot and potato (for 10 minutes). turn off heat, cover the pot, and leave vegetables to soak till morning. leaving to soak overnight is essential!

2.) in the morning, peel and cube beet*, carrot and potato into fairly small pieces.

3.) chop pickle and onion, and combine with the root vegetables in a large bowl.


Rosh Hashanah Traditional Foods and Recipes

Recipes for Hanukkah

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Check out our latest recipes and foodie news onThe Nosher,our lively food blog!

Appetizers

Apple and Calvados Chicken Liver Pate, for Rosh Hashanah
Applesauce, for your latkes
Baba Ganouj, Israeli eggplant dip
Bastel & Sambussak, Syrian appetizers
Black Bean Hummus
Borekas, spinach and cheese turnovers
Chopped Liver
Crispy Asparagus with minced egg, a great Passover recipe
Custom Cream Cheese, a delicious twist on the classic spread
Date Coconut Rolls, a symbolic dish for Rosh Hashanah
Detox Very Berry Smoothie, to help you recover from the holidays
Eggplant with Mayonnaise, an iteration of Baba Ganoush
Forshmak, a herring appetizer
Gefilte fish, the ultimate first course
Haroset recipes from around the world
Hummus, chick pea spread
Labane, Israeli breakfast
Lox, the Jewish breakfast of choice
Lima Bean Hummus with Toasted Peanuts, smooth dip with crunchy bits
&ldquoMarry Me&rdquo Brisket Sliders, a game-day treat
Mock Chopped Liver
Muhammara, Israeli breakfast
Roasted Garlic Hummus, hummus with a kick
Salsa Garnish, perfect for soups or snacking
Sangria for Tu Bishvat
Savory Hamantaschen, a new take on a Purim classic
Spiced Quinoa with Leg of Lamb and Pickled Lemons
Spinach and Cheese Borekas, a crunchy Israeli classic
Strawberry Lemonade Martini, a summer treat
Stuffed Dates, with goat cheese
Stuffed Dates, with goat cheese and pomegranate syrup
Sweet and Savory Stuffed Prunes, Sukkot appetizer
Sweet and Spicy Asian Chicken Wings, perfect to start a spciy lunch
Tarator, yogurt and cucumber salad
Traditional Style Hot Wings, a delicious treat
Walnut Hummus, Israeli breakfast
Walnut Pesto
Yaprakes De Parra, stuffed grape leaves
Za&rsquoatar, the quintessential Israeli spice

Breads

Bagels, the roll with a hole
Baked French Toast, to make with leftover challah
Challah, Sabbath bread
Chocolate Challah, for Shavuot
Cranberry Coffee bread, a sweet treat
Paula&rsquos Pumpkin Bread, a sweet way to start the day
Pumpkin challah, for an autumnal Shabbat
Pita, round flatbread
Matzah: how to bake your own

Soups

Side Dishes

Apple-Pear-Cranberry Kugel
Braised Fennel, a Jewish Italian delicacy
Braised Leeks, a symbolic dish for Rosh Hashanah
Broccoli Kugel, a tasty vegetable casserole
Bulgur with Whiskey-Soaked Raisins and Goat Cheese, for seudah shlishit
Parsnip and Carrots Curried Chips, a Passover side
Cajun Potato Latkes, for Hanukkah
Chickpeas, traditional Purim dish
Chickpea Arugula Salad with creamy tahini dressing
Chickpea Salad with Sun-Dried Tomatoes, for seudah shlishit
Cinnamon Kugel, for any Shabbat or Holiday meal
Crispy Asparagus with minced egg, for Passover
Eggplant Salad with Red Peppers and Scallions, an iteration of Baba Ganoush
French Onion Latkes, for Hanukkah
Gluten-Free Apple Kugel, for Rosh Hashanah
Grilled Halloumi and Red Peppers, for Lag Ba&rsquoOmer
Green Beans with Honey Tahini Glaze, a symbolic dish for Rosh Hashanah
Healthy Granola, for Tu Bishvat
Healthy Tzimmes, an organic, vegetarian carrot dish
Israeli Salad, an easy healthy salad for any meal
Jewish Style Fried Artichokes, from Rome
Latkes (traditional), potato pancakes
Latkes (parsnip-sweet potato), for Hanukkah or year-round
Latkes (variations), for Hanukkah or year-round
Lokshen Kugel With Cheese, cheese and noodle pudding casserole
Mujaderra, lentil and rice pilaf with browned onions
Onion Kugel, a nice savory kugel
Orange and Pomegranate Salad, a symbolic dish for Rosh Hashanah
Oven-Fried Potato Latkes, for Hanukkah
Parsnip and Carrots Curried Chips, a Passover side
Pickled Cauliflower, Israeli breakfast dish
Plov, Uzbeki rice and meat dish
Roasted Beets with Cilantro-Basil Pesto, a symbolic dish for Rosh Hashanah
Tzimmes, sweet carrots
Riso del Sabato, Sephardic Sabbath rice
Roasted Beet Salad, with cumin and cilantro
Roasted Beet and Asian Pear Salad
Roasted Chicken, for Shabbat
Roasted Potatoes, a Shabbat table staple
Savory Sausage Stuffing
Spring Quinoa Salad with pesto & Greens, a beautiful spring salad
Sweet Potato Kugel
Sweet and Sour Cabbage, an Eastern European classic
Yerushalmi Kugel, Jerusalem noodle pudding
Zucchini Kugel, a savory casserole made with squash

Vegetarian Entrees

Atayef, stuffed Syrian pancakes
Beet & Potato Frittata
Blintzes, cream cheese pancakes
Blintz Souffle, for breaking the fast
Break Fast Recipes to stuff you up after Yom Kippur or Tisha b&rsquoAv
Cast Iron Potato Kugel
Cheese Kreplach, a delicious treat
Eggplant Casserole
Falafel, Israel&rsquos signature food
Fassoulyeh b&rsquoChuderah, a vegetarian bean stew with cinnamon and tomato
Fig and Goat Cheese sandwiches, with carmelized onion
Kasha Varnishkes, buckwheat with bowtie noodles
Lentil Burgers, for Parashat Toldot
Matzah Brei: a Passover breakfast treat
Orange and Maple Baked Tofu, for Tu Bishvat
Passover Spinach and Cheese Lasagna
Pizza Ebraica di Erbe, double-crusted vegetable pie
Polenta, a staple of Italian-Jewish cuisine
Roasted Beet and Leek Risotto
Sabich, Iraqi sandwich
Seitan Brisket, a vegetarian alternative to the classic meat dish
Shakshuka, Israeli egg dish
Strawberry Rhubarb Blintzes, perfect for Shavuot
Vegetarian Cholent, a classic recipe

Entrees

Passover

Desserts

Rosh HaShanah Recipes

Brisket, a traditional cut of meat on Rosh Hashanah
Seitan Brisket, a vegetarian alternative to brisket
Tayglach, dough boiled in honey
Honey Cake, a sweet treat for a sweet year
Apple Cake, seasonal apples to celebrate the holiday
Applesauce Soufflé Bread Pudding
Roasted Beet Salad, with cumin and cilantro
Sfratti, Honey walnut stick cookies
Tzimmes, a hot sweet carrot dish
Fish, symbols of abundance and fertility
Symbolic Foods
Orange and Pomegranate Salad
Green Beans and Honey Tahini
Roasted Beets with Pesto
Braised Leeks
Pumpkin Cranberry Cupcakes
Date Coconut Rolls

Sukkot Recipes

Stuffed Pumpkin, a piping hot treat for the Sukkah
Cranberry Coffee bread, a sweet treat

Shemini Atzeret and Simhat Torah Recipes

Hanukkah Recipes

Tu Bishvat Recipes

Purim Recipes

Shavuot Recipes

Sour Cherry Soup, a Hungarian favorite
Chocolate Challah, for an even sweeter holiday
Blintzes, cream cheese pancakes
Brownie Sundae with Espresso, to help you stay up all night learning Torah
Strawberry Rhubarb Blintzes, an unconventional take on a Shavuot classic
Cheese Kreplach, a delicious treat
Cheesecake, the standard
Cheesecake variations
Cheese Lokshen Kugel, a creamy noodle dish
Rugelach, cream cheese cookies
Rhubarb Rugelach, a tangy take on the classic

Pronounced: AHSH-ken-AH-zee, Origin: Hebrew, Jews of Central and Eastern European origin.

Pronounced: CHO-lent, Origin: Yiddish, but believed to be derived from French, a slow-cooked stew traditionally prepared for and left cooking over Shabbat.

Pronounced: KHAH-nuh-kah, also ha-new-KAH, an eight-day festival commemorating the Maccabees’ victory over the Greeks and subsequent rededication of the temple. Falls in the Hebrew month of Kislev, which usually corresponds with December.

Pronounced: KOH-sher, Origin: Hebrew, adhering to kashrut, the traditional Jewish dietary laws.

Pronounced: PAHRV or pah-REV, Origin: Hebrew, an adjective to describe a food or dish that is neither meat nor dairy. (Kosher laws prohibit serving meat and dairy together.)

Pronounced: PUR-im, the Feast of Lots, Origin: Hebrew, a joyous holiday that recounts the saving of the Jews from a threatened massacre during the Persian period.

Pronounced: roshe hah-SHAH-nah, also roshe ha-shah-NAH, Origin: Hebrew, the Jewish new year.

Pronounced: seh-FAR-dik, Origin: Hebrew, describing Jews descending from the Jews of Spain.

Pronounced: seh-ooh-DAH, or SUE-duh, Origin: Hebrew, meal, usually on a holiday or at a lifecycle event.

Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.

Pronounced: shah-voo-OTE (oo as in boot), also shah-VOO-us, Origin: Hebrew, the holiday celebrating the giving of the Torah at Mount Sinai, falls in the Hebrew month Sivan, which usually coincides with May or June.

Pronounced: sue-KOTE, or SOOH-kuss (oo as in book), Origin: Hebrew, a harvest festival in which Jews eat inside temporary huts, falls in the Jewish month of Tishrei, which usually coincides with September or October.

Pronunced: TORE-uh, Origin: Hebrew, the Five Books of Moses.

Pronounced: yohm KIPP-er, also yohm kee-PORE, Origin: Hebrew, The Day of Atonement, the holiest day on the Jewish calendar and, with Rosh Hashanah, one of the High Holidays.


Deconstructed Summer Borscht

Gardener Cynthia Brown thought up this recipe while she was on the way home from work. She considered making borscht but wasn't in the mood for soup, so she used vegetables and flavors featured in borscht recipes.

This dish goes well with steak, which is what her husband sometimes likes for dinner. She popped two halves of a strip steak into the same skillet used to cook the vegetables, then served slices of the steak over mounds of the deconstructed borscht. Plan on about 15 minutes of chopping time.

A topping of yogurt or goat cheese might be nice to serve with a meatless portion of these (mostly) sauteed vegetables.

Servings: 4 - 6
Ingredients
Directions

Don food-safe gloves (unless you don't mind beet juice on your hands).

Remove the beet greens, tear the leaves from the ribs, then stack the leaves and roll them tightly cut them crosswise into thin strips (chiffonade). Use a vegetable peeler to peel the beets, then cut them into thin rounds and then into matchsticks.

Place the cherry tomato halves in a large serving bowl. (As you add the other vegetables to the bowl after they have been sauteed, their heat will warm and slightly soften the tomatoes.)

Heat a large skillet to almost medium-high heat the pan should be hot enough to "sear" the vegetables, but not hot enough to brown them. Add a tablespoon of the oil, then add the cabbage and cook for 2 minutes, stirring, until it has wilted slightly. Add the beet greens and cook for 1 minute, stirring. Transfer the cabbage and beet greens to the bowl with the tomatoes return the skillet to the (same) heat.

Add a tablespoon of the oil when it is hot, add the carrots and onions. Cook for 2 minutes, stirring the vegetables will still be crisp. Transfer to the bowl and return the skillet to the heat.

Add a tablespoon of oil when it is hot, add the beets and cook for 2 minutes, stirring, then transfer to the bowl. Return the skillet to the heat, then add the fennel (no further need to add oil). Cook for 1 minute, stirring, then transfer to the bowl.

Add the chopped dill to the bowl season the vegetable mixture with salt and pepper to taste. Toss, then add half the lemon juice and toss to incorporate.

Divide the vegetable mixture among individual plates serve warm or at room temperature with a teaspoon of horseradish and a lemon wedge for each portion.

Recipe Source

From Cynthia A. Brown, assistant director at Green Spring Gardens in Alexandria.


I always disliked vegetables unless they were deeply buried in crunchy breading or melted cheese—or, preferably, both.

The better I got at cooking, the better I got at making vegetables taste good. I actually like eating vegetables now. So I decided to share my favorite recipes (including my own and those of other vegetable-loving cooks) in a cookbook.

I chose to call it I Hate Vegetables Cookbook: Fresh and Easy Vegetable Recipes That Will Change Your Mind because I, too, had once hated vegetables. I want people to know that it’s OK to start out disliking veggies. With the right cooking methods and complementary ingredients, you can learn to enjoy them. Plus, all the recipes in this cookbook can be made gluten free and even vegetarian if desired.

This new veggie cookbook is now available on Amazon, where you’ll also find my first cookbook, Fixin’ to Eat: Southern Cooking for the Southern at Heart. Check them out and get cooking!


Topchii Ukrainian Borscht


Our borscht professor: Natalia Topchii

“Alison and I had the pleasure of hosting Brian and Natalia for Thanksgiving this year, and I took the opportunity to document the Ukrainian Borscht recipe that Natalia taught me in Reno in June. Alison and I have made borscht for as long as we’ve taken cooking seriously — it’s a versatile soup that can be vegetarian or not, chunky or smooth, served hot or cold. It’s basis in root vegetables and storage crops lends itself to the things we grow in our garden and on our land. We normally grow everything but the bay leaves and the peppercorns in this recipe.

Before we met Natalia, she had heard that we liked to cook borscht and she emailed us her recipe to try, which we did. But there was no cabbage in the recipe, and other ingredients were probably lost in the translation, like ‘is paprika the powder of dried Hungarian peppers? or is it a fresh green bell pepper?’ It was still good, of course — it’s hard to go wrong cooking beef and vegetables together into a satisfying soup. But, of course, I’m chasing authenticity.

In that search, I’ve visited the Polish and Ukrainian restaurants on Lower East Side of Manhattan many times — the food is good, filling, and cheap — and had several versions of their borscht. However, after I sent an article in the New York Times profiling the history of one of these restaurants to Natalia (through Brian), she declared: ‘I do not recognize these dishes…this is not Ukraine food.’ Definitively. I know that there is a wide variation in recipes for the same dish across cultures, but I also know that when foreign dishes are adopted by American diners, they necessarily change as well and take a life of their own. bratwurst becomes hot dogs…focaccia becomes pizza, etc. So I was interested in a taste from the source, and Natalia could provide that for me. (See also “Memories Of Borscht” in the New Yorker food issue this November.)

The first time she showed me how to make Ukrainian Borscht was in Reno this June right before the Anniversary Party we threw for Marc and Carol. There were lots of interesting differences in her recipe that I noted, but admittedly I was too focused on the Party to document the recipe appropriately. The next time we saw Natalia and Brian was Thanksgiving week, and I planned for one day to be devoted to Borscht (many other ‘smatch-no’ items were produced as well, but that may be for another post). Following is the result.

Oh, also, the most authentic instruction given by Natalia in the course of teaching me how to make a true Ukrainian Borscht: almost every ingredient is optional and variable. No beef shin? OK, any beef is good, or hamburger will do. Or pork, or lamb (but never chicken). But beef stock is not necessary — you make your stock with your fresh meat. It is much better that way. Beets? That which would seem to make soup borscht? Optional. Potatoes? If you wish, one or three or five. Apple is very good, but not necessary. Carrots can be left out, as can green pepper, or can be used in larger quantity if you wish. Some people don’t like cabbage — that’s OK. But NEVER add celery — we don’t do that. Garlic is good, but never more than one clove in the pot — save the rest to mash and mix with bread. Parsley (that’s what we used because it was still growing in our garden, improbably through many frosts) is OK — dill leaves are much better. So much better that Natalia normally grows dill through the year, outside in the spring and summer, inside in the fall and winter. Which means that borscht is really just a soup with dill. Go for it.”

Ingredients:

vegetable oil (peanut oil is preferable)
1 medium onion
1 pound beef shin with bone
3 quarts water
1 teaspoon salt
2 medium carrots
1 large (or two small) beet
1 green bell pepper
3 medium waxy potatoes (like Yukon Gold, Kennebec, or other boiling potatoes)
1 clove garlic, chopped (not minced or pressed)
1 apple, peeled, cored, grated
1 handful of chopped fresh parsley, dill leaves, sorrel leaves, or other green herbs of your choice
1/2 medium green cabbage head
1 can tomatoes (small can paste, regular can sauce)
2 bay leaves
3 black peppercorns
salt and sugar to taste


Peel and chop the onion into “small pieces” and saute over medium heat with 1 Tbsp. oil until soft but not brown. Set aside.

(Yes, those are the bones in the pot along with the meat cut off the bone and into chunks. Bones make good stock.)

While the onion is cooking, cut meat off bone into 1 inch chunks. Add to stew pot with 3 l. water and salt. Set over medium heat to reach a boil.

Peel and chop the carrots into “small pieces” and saute over medium heat with 1 Tbsp. oil until soft but not brown. Add to plate with onion.

Peel, remove core, and then shred the apple onto the plate with the cooked onion and carrots.

Peel and chop the beet(s) into “small pieces” and saute over medium heat with 1 Tbsp. oil until cooked. Add to plate with cooked onion and carrots and shredded apples.

Peel and chop into “small pieces” the potatoes and the green pepper and set aside.

As the beef heats up, skim all scum that rises to the top.

When the beef comes to a boil add all the vegetables and apple to the beef, along with two bay leaves, chopped green herb, chopped garlic, and three peppercorns. Continue to simmer until potatoes are cooked.

Mikola Option: remove three big potato chunks from the pot and put them in a small dish with a spoonful of broth. Mash into a paste, then add back to the broth for “extra flavor.”

Chop the cabbage into slivers about 3 to 5 centimeters long, add to the pot when the potatoes are just cooked through. Cover the pot and bake in a 350 degF oven, or simmer on the stovetop for 45 minutes to an hour, until the cabbage is cooked to your liking (crunchy or soft).

If you are adding tomatoes, add them now, along with salt and sugar to taste. Cook another ten minutes, and the borscht is ready to serve.

Topchii serving suggestion: put one clove of garlic through a press PER PERSON being served, and mix in a little bowl with a pinch of salt, warm/hot water, and splash of oil (olive, peanut, etc.) to make a garlic slurry. Spoon a bit of slurry on a hearty piece of bread, and alternate bites of garlic bread with spoons of borscht.


Watch the video: Σούπα Borscht. Άκης Πετρετζίκης (November 2022).