Beets, cabbage, and potatoes come together in this classic Russian dish
We generally get most of our produce through a local co-op. It is kind of fun, wondering what we will be getting the next week. It’s always different too, so the implied question each week is ‘what are we going to make this week?’
So when I saw beets, cabbage, potatoes, and dill in our box, I knew it called for a Borsch recipe.
After living in Russia for some time, I feel partially an expert on Borsch. I haven’t managed to get it exactly like I had it in Russia, but that could be that I’m generally at home when I have it, and not sitting in the shadow of the Red Square and the Kremlin.
But I think this is a pretty good approximation.
Borsch
Beets are sweet and earthy, adding a great flavor
Ingredients:
1 onion, chopped
2 potatoes, chopped
2 beets, cut into matchsticks
2 celery stalks, chopped
4 cloves garlic, minced
1 large carrot, choppd
5 cups water or broth
1/4 – 1/2 cabbage, shredded
several sprigs of fresh dill, chopped
salt and pepper to taste
1 lemon
Sour cream, I use Tofutti since dairy and I don’t agree
Dill adds just the right touch.
Method:
In a large stock pot, saute the onions in a little oil. I used coconut oil.
When the onions are starting to be translucent, add the garlic, celery and carrot
Add the broth, potatoes, beets, cabbage and salt and pepper.Simmer until potatoes and beets are soft, 20 minutes or so.
Add half the chopped dill.
Save the juice from the lemon until right before you pull the soup off the stove.
Serve with some chopped dill, a dollop of sour cream, and a good black bread, go to a specialty bakery if you have to.
Find some Мумий Тролль or Filipp Kirkorov to listen to, and enjoy.
Greg – я не шпион
