Can’t beet this classic!
I had the good fortune of being the recipient of some traditional Doukhobors cuisine made by my children’s Great Grandma before she passed and her Borsht was one of them! Although this recipe is no whereas perfect as Granny Merry’s, it is amazing how good a combination of late summer/early autumn vegetables can taste simply thrown into a soup pot! One of these days, I will convince my, now adult, children to let me share the original, hand scribble recipes they have been handed down for both Borsht and Per ogee, pronounced peta-hee, a delicious wheat dough, that encases a dried cottage cheese mix, that is baked then served with melted butter. I get my kids to make this every holiday for me! But for now, here is a simple version of a Borsht that is bursting with flavors, full of anti-oxidant rich vegetables and is thoroughly satisfying!
- Gluten free
- Dairy free
- Refined sugar free
- Nut free
- Vegan/vegetarian
- Cleanse program friendly
Ingredients:
- 2 tbsp olive oil or butter
- 1 white or yellow onion, diced
- 2 large stalks celery, finely sliced
- 2 cloves garlic, minced
- 3 medium carrots, sliced in rounds
- 4 medium beets, peeled and chopped
- 1/2 medium head of cabbage, red or green, finely sliced
- 3 medium potatoes, chopped
- 1 cup beet greens, thinly sliced (optional but a great way to use the beet tops)
- 1 cup green or yellow beans, fresh or frozen, chopped
- 1 bunch fresh dill, about 1 cup, finely chopped
- 3 litres stock of choice, such as veggie or chicken
- 2 tbsp tomato paste
- Salt and pepper to taste
Directions:
- In a soup pot, heat butter or olive oil along with onions and celery until they begin to soften.
- Add minced garlic and sauté another minute, careful not to burn the garlic to the bottom of the pot.
- Add all other ingredients to the pot and bring to a boil, turn down to simmer and let cook until all veggies are tender.
- Option to put the beans in about 10 minutes after everything else just to keep them a little firmer.
- Add salt and pepper to taste.
- Option to top with sour cream or a splash of heavy cream.
Makes great left overs for the week!