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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)
INGREDIENTS
• 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
DIRECTIONS
◊ 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! ~
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Have it with balsamic vinegar
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So, what’s cooking in your kitchen?
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I prefer sautéing the vegetables first and then adding water. Also a little bit of Vegetta and lemon add some richness, especially because it’s meatless. I am vegetarian and this is so flavorful, it’s amazing.
Hi Narina, Indeed, borscht is so flavorful. Sautéing the vegetables sure adds so much more to the taste. Yum! I have never used Vegetta and it sure sounds interesting. I shall look into it. Now, I’m hungry for some borscht now! 😀 )))
I am looking for a recipe “”Iranian Dish — Chicken in Milk”!
Hello Nandan, I don’t think there is such a dish in Persian Cuisine. The closest to chicken and dairy together is → chicken tah-chin. I hope it is what you are looking for. Thank you for visiting. 🙂
I love your recipes as much as your food memories. Your dad sounds like a very special husband and father and great person (who hid his cooking skills!). And the borscht… nice flavors and classically Russian ingredients. MMM
Thank you, Shanna. Since I started blogging, to come up with new recipe posts week after week, and at the same time being introduced to new delectable recipes to try, I forget about making some of these wonderful recipes. This one is so healthy and flavorful. 🙂
I love to find borstch on your blog (and приятного аппетита is also very sweet). Looks great, the real one is just a little bit more liquid 🙂
Hello and Welcome Anna. My apologies for not responding earlier. I was off from blogging to travel in Japan. I’m glad that you found my borscht and like it. I’ll check out your blog too. Please visit again. 🙂
Always wanted to try this and now I will!
mmmmm, we eat Borsh in Moldova very often and yours looks very delicious!!!
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