Borscht is a soup of Ukrainian origin, which is a popular, staple local culinary heritage of many Eastern and Central European nations. Russian, Azerbaijani and Iranian cuisines serve borscht hot and usually include beets and cabbage, with carrots, potatoes and/or beef, as options. A dollop of plain yogurt is added on top.
The two times my father ever entered the kitchen were when my mother was sick. If he was cooking, he decided to introduce us to his Russian/Azerbaijani food upbringing. While cooking, he took over the entire kitchen and devoted his whole day to culinary efforts. Boy were we surprised and impressed by his cooking skills. The first time, he made us borscht and pirozhkies! He made the beef stock by boiling beef bones with marrow for hours (and he showed us how to suck on the bones for the cooked marrow). Also, he made the pirozhkies from scratch.
This borscht recipe is strictly vegan. Check out my wannabe pirozhki recipe as well (which is not vegan, sorry) as these two items really go well together!
Borscht • Борщ
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 3 red beets (leaves and stems are used too)
• 1600 g/1.3 lb very small cabbage or ½ large cabbage
• 2 medium carrots
• 1 medium red potato
• 1 medium onion
• 3 large Roma tomatoes, seeds removed
• 1 bay leaf
• 1 ½ tsp salt
• pinch ground black pepper
• 6 cups water
◊ Wash, peel and chop the vegetables.
◊ In a medium size deep pot bring the water to boil, first add the salt and bay leaf. Then add all the vegetables and pepper. Bring to boil and lower the heat to medium and let it simmer for one hour. Soup is ready!
◊ Add 1 Tbsp (or to taste) of balsamic vinegar per serving bowl, right before eating.
~ Приятного аппетита! ~
So, what’s cooking in your kitchen?