Vegetarian borscht Beet soup - warm reminders of home
Oh, the beauty of the green veggies: dino kale, curly kale, chard, bok choy. All these green leaves are quite new to me! I come from the Eastern Europe and these leafy veggies were not introduced to me earlier. While cooking with kale was a bit intimidating and I am still learning, I jumped with joy seeing red beets arriving at the farm online store.
A very red, robust beet, looking exactly as it was coming from faraway Europe. Red bulbs triggered sweet memories of the wonderful taste of borscht that I grew up with when I was in Poland. I thought this is a moment to add to this blog and share with all of you, a taste of my childhood. The soup turned out fabulous! Little bit of fresh dill and a spoon of sour cream acted like a cherry on a cake.
Ingredients
1 cup diced onions
1 cup of chopped cabbage (fresh or sauerkraut)
1 cup of diced celery root (optional)
2 cloves of garlic, grated or pressed
1 tbsp of olive oil (to saute onions and celery)
8 cups water
1 or 2 medium carrots, grated
2 or 3 medium to large sized peeled and diced beets with leaves
1 cup white Lima beans
1 medium potato, diced
1/2 cup of fresh dill weed
Salt and pepper to taste
Instructions
Soak Lima beans for 2 hours. On a wide pot saute the onions, carrot and celery (optional) with the oil until soft and translucent. If you use a fresh cabbage add it to the pot now and saute with onions and carrot. Add water or broth.
Bring to a boil over medium high heat, then reduce to medium heat and let simmer.
Peel and dice the beets, potato. Add the beets, potato, and (previously soaked) Lima beans , and garlic to the pot. If you use sauerkraut add it now.
Allow soup to simmer on medium until diced beets and potatoes are soft for about 15 minutes. Remove soup from heat.
Serve hot with a splash of sour cream/yogurt , a bit of a chopped fresh dill., and a slice of bread and butter (rye bread is best!)
See more here
https://ifoodreal.com/ukrainian-borscht/
- Contributed by Marzena, San Jose