Borscht is traditionally a European soup that started in the Ukraine. This hearty soup is a friend to your taste buds, and your liver. Borscht can be spelled so many different ways.. I always feel like I'm spelling it wrong. But you should spell it however makes you the happiest! (borsch, borshch, borsh. whatever... it's all the same!)
The first time I had borscht was when Zach and I celebrated our first Valentines day together as a couple. I contacted his mom because he was always raving about this awesome soup that his mom always used to make. So I decided to make a red themed dinner and I made/tried borscht for my first time! I've been in love ever since <3 With both Zach and the soup haha
This recipe isn't the same recipe that I used for that Valentines day, it's my own! From my own heart. Zach lives in Victoria while I live in Calgary, Canada, but I hope that when I make him my own version of borscht he raves about it just as he does his moms!
2 Tbsp Coconut oil
1 Medium onion minced
5-6 Garlic cloves minced
8 C Stock ** see note
2 Carrots diced into little triangles
1 C Green beans cut into 1" long pieces
1 Sm cabbage (green or red)
10 Sm beets cut into half moon shapes or diced small
1 14oz can chopped tomatoes with juice
3 Medium potatoes diced small ** see note
1 Piece of kombu
2 Tbsp apple cider vinegar (add this in at the end)
Salt and pepper to taste.
Regarding the stock: Traditionally, Ukrainians always use beef or pork stock. I used chicken stock in this batch, and have used both water, and vegetable stock previously. Feel free to try around and see which you like best! Using water or vegetable stock will make this recipe vegan, depending on your decision from the other notes below.
Regarding the spuds: In Karins recipe (Zachs mom), she boils the potatoes and cooks them separately. She then mashes the potatoes and adds 1 small container of sour cream (or you can also use plain greek yogurt for added protein), and stirs it into the cooked soup once done. The choice is yours! I didn't do it with this recipe, but will do it the next time and will keep you guys updated!
Get a large saucepan ready and heat it up on the stove around medium temperature. If you have a larger sauce pan (around 8-10 quarts, try to use that). Add the coconut oil.
Once the coconut oil is melted, add in onion and cover. Let it sauté for about 3 minutes or so, or until they start to become softer. Then add in the garlic. Sauté for about 2 more minutes with the lid on.
Once the onion looks transparent, add in the remaining ingredients excluding the apple cider vinegar and the salt/pepper. (If you are following the note and doing the potatoes Karins way, don't add the potatoes and follow the instructions on the note). Bring to a simmer and turn the element down to low (about a 3). Keep the lid on, but tilted a bit so that it doesn't over boil. Because cleaning that mess sucks...
The saucepan is probably at the rim about now, and that's okay. You only need to stir it every once in awhile! It will take about 1-1.5 hours to cook. Go read, play guitar, take a shower, or watch a Disney movie while you wait. Just don't forget about it!
When all of the vegetables are soft, and you can really see the red and taste all of the beets, it's ready to be in your tummy! Take the kombu when the soup is about done, and let it cool down on a cutting board. Cut it up into really small pieces and then add back into the soup. Add in the apple cider vinegar and give it a good stir. Scoop into your bowl and serve with a big soup spoon.
|Ate some soup while joining my first webinar as part of the CSNN Alumni :)|
Disclaimer: I am not a doctor. I am an RHN-Holistic Nutritionist. The health information contained herein is to share my knowledge and recipes. Any information provided is not intended to treat or cure any disease, or to replace any discussions with a health care provider. You, the reader, are personally responsible for ensuring the safe application of anything described herein. Read the Scope of Practice, as well as the Code of Ethics of an RHN-Holistic Nutritionist.