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Sacha Hirschfeld

Vegetarian Borscht

This Vegetarian Borscht is straight-up INSANE! This veggie packed soup is hearty, majorly flavorful, and freezes really well because I don't use potatoes in this recipe. 
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Soups
Cuisine: Eastern European, Ukranian
Calories: 187
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 2 tbsp salted butter cultured butter if you have it
  • 1 cup carrots sliced
  • ⅔ cup celery sliced
  • 1 ½ cups onion chopped
  • 6 cloves garlic cloves minced
  • kosher salt
  • freshly ground pepper
  • ¾ lb cabbage core removed and shredded (about 5 cups); I used a combo of red and white cabbage but feel free to use what you like
  • 1 lb beets peeled and grated
  • ½ lb granny smith apple peeled and julienned
  • 2 bay leaves
  • 1 tsp celery seed
  • 5 cups stock veggie, chicken, or beef
  • 2 tbsp apple cider vinegar
  • 2 tbsp dill pickle juice
  • ½ cup fresh dill chopped, plus more for garnish
  • sour cream optional; may sub full fat Greek yogurt

Equipment

  • 1 large Dutch oven
  • 1 wooden spoon

Method
 

  1. Prepare produce as per instructions before starting to cook.
  2. Heat olive oil and butter in a large Dutch oven over medium-heat. Add onion, carrot, and celery; cook until they begin to soften, while stirring often, about 4-5 minutes.
  3. Add garlic; stir until fragrant, about 1 minute. Sprinkle with a three finger pinch of salt and a few good grinds of black pepper.
  4. Add cabbage, beets, and apple; cook until the veggies soften and begin to reduce, about 8 minutes.
  5. Add bay leaves, celery seed, and stock; simmer for 20 minutes, stirring occasionally.
  6. Remove from heat; discard bay leaves. Stir in apple cider vinegar, pickle juice, and fresh dill. Taste; season with salt and pepper, as needed.
  7. Serve with a dollop of sour cream, lots of fresh dill, and pickled radishes (optional).