Borsch - the real kind (as a bonus, it's vegan!)
Sunday, January 22, 2012
I lived in Soviet Russia, in the city of Krasnodar in the fall of 1987. Each area, or maybe each family, has their own style of borsch (there's no "t" sound in the Russian word, so I leave it out), and it's nothing like the florescent purple/pink that find in glass jars here.
I learned to make this from my friend Rimma Filipovna Chernova. While I didn't have her exact recipe, I found a similar recipe in A La Russe by Darra Goldstein. I've tweaked it over the years (needless to say, maple syrup isn't a Russian ingredient).
There's nothing like this on a cold, winter's night. Serve it with plenty of pepper and a dollop of sour cream, if you wish:
Jen's Real Borsch
9 cups of water
3 - 5 medium beets, peeled and cut in half
1 TBS salt
2 medium potatoes, peeled and cubed
1 small carrot, peeled and shredded
1/2 medium head of white cabbage, shredded
1 medium tomato, chopped
1 6 oz. can of tomato paste
4 black peppercorns
2 TBS cider vinegar
1 tsp maple syrup
Pour water into large soup pot. Bring to a boil.
Add beets and salt and boil 10 minutes.
While beets are cooking, prep other veggies (if you have a food processor with a shredder attachment this will go very quickly).
Take the beets out of the water after 10 minutes. Shred with food processor, or grate by hand.
Put all the ingredients back into the boiling water. Stir and bring back to a simmer. Leave soup cooking on simmer for 1 1/2 hours.
To serve, add lots of pepper and a tablespoon of reduced fat sour cream.
Note: This soup is even better the second day, and it freezes well!
Number of Servings: 12
Recipe submitted by SparkPeople user JENSHAINES.