Happy Saturday friends. I thought I would share with you my version of Beetroot Borscht that I made for my bubble lunch date last Sunday.
For those of you that have never heard of borscht before, think of it as an Eastern European minestrone. A hearty soup that uses odds and ends of vegetables in your fridge. This particular borscht recipe is inspired by Ukrainian style borscht using beetroot to get that wonderful distinctive red colour and that earthy taste that only beetroot gives.
I had asked my friend Serena for Sunday lunch (being permitted since she is part of our household bubble) and said that my veg box ingredients for the week would be our inspiration. Not wanting to venture out more than necessary right now understandably I scour the internet and the depths of my recipe knowledge weekly to come up with interesting dishes that can be made with my veg box ingredients.
Serena had mentioned weeks ago that her mum used to make a nourishing beetroot borscht when she was a youngster and that if I ever had beetroot in my box then I should definitely give borscht a try. I figured it was fate when I had two large red beets in my veg box and our lunch date was the following weekend. So, I decided I would give beetroot borscht a try for the first time.
The beetroot borscht recipe is simple to make, speedy and satisfying. You can have a nourishing and very pretty lunch on the table in an hour, start to finish. This recipe makes enough for four generous servings so I had leftovers for lunch the following day which was a bonus. Particularly on a busy workday.
Like I said previously, this dish uses pretty much any old veggies leftover in your fridge so feel free to mix it up a bit. Have an extra potato? Add it in. No carrot? Add something else. That’s the joy of a soup. You make it out of what you have got. Also, traditionally borscht doesn’t have garlic in it but me being me had to add a couple of cloves. In such a big pot it doesn’t overpower the other flavours and for me added that extra punch that my palate wants. Of course, you could leave the garlic out of you wanted to be a borscht purist!
I may also be tempted to add a little finely sliced red chilli to the top at the end for colour and heat but because Serena is a chilli-phobe I didn’t of course, not at all traditional but with any soup like this you make it your own.
Give this delightful recipe a try. It’s seriously tasty and will be a firm fixture in my soup repertoire from now on every time I get a couple of beets in my veg box. I would love to hear how you adapt your beetroot borscht so feel free to leave any comments below.
Tara Makes - Beetroot Borscht
- 2 tbsp vegetable oil
- 500 g raw beetroot diced
- 1 onion finely diced
- 1 large carrot diced
- 1 large potato diced
- 1.5 litres vegetable stock
- 2 cloves garlic minced
- 1/2 tsp dried dill
- 2 tins chopped tomatoes
- Sea salt and black pepper to taste
- 1 tbsp cider vinegar
- Sour cream to serve
- Fresh dill to serve
- In a large pan add the vegetable oil, onion, garlic, carrot, and beetroot and season with salt and black pepper. Sauté on a medium heat for about 10 minutes or until the vegetables start to soften stirring regularly.
- Add in the tinned tomatoes, dried dill, and stock, and cook for about 20 minutes.
- Next, add in the potato and continue to cook for another 20 minutes. You want the beetroot and potato to be cooked through.
- Add in the cider vinegar and check for seasoning. If required add more salt and pepper to taste.
- To serve, divide into bowls, top with a dollop of soured cream and sprinkle with fresh topped dill. Delicious!