A single bowl of beetroot soup, served with smetana (sour cream) and black bread, bring up images of Red Square almost as much as a glass of vodka or red/black caviar.
Some claim that borscht is not Russian at all. But does it really matter?
Among the many soups of traditional Russian cuisine, borscht is undoubtedly the king of all soups. The borscht recipes are really numerous, every Russian family has their own version of borscht recipe. The traditional borscht can take up to 5 hours to make.
My borscht recipe takes only 5 minutes to cook. This recipe is gluten free, vegan and a perfect fit to detox the body!.
Borscht is eaten hot or cold. Many recipes counterbalance the sweetness of the beets with the addition of acidity like Vinegar, lemon juice, or citric acid can be added to achieve a similar effect.
There is no need to measure any of the veggies, it always turns out wonderful. So eyeball it! (Your food processor will come in mighty handy for shredding all these veggies!). I love to chop by hands, it’s the Russian thing.
Here are ingredient list for those of you who needs to follow the recipe.
INGREDIENTS:
2 cups shredded peeled beets
3 potatoes/1 cup of white beans (optional)
1 cup shredded carrot
1/2 cup chopped onion
2 gloves of garlic
1 cup of tomato sauce
2 tbls of tomato paste
2-3 liters of vegetable broth (water works just fine too)
I use 2 liters because I love it thick.
2.5 cups coarsely chopped green cabbage
2 tablespoons olive oil
2 tablespoon fresh lemon juice or ACV
Bay leaf, caraway, paprika, S&P
dill fresh or dried
sour cream/Greek Yogurt for serving
DIRECTIONS:
* Saute shredded beets, carrots, onion and garlic in the 2 tbsps of olive oil for 5-8 mins.
* Add spices and tomato paste and cook for additional 5 mins.
* Add vegetarian broth or water.
* Add cabbage, potatoes and cook for 5 mins in Instant Pot or 20-30 mins on the stove .
* When turning the heat off, stir in lemon juice or ACV (Russian secret ingredient). Add fresh dill.
It’s ready to eat. Borscht is better the next day!
You can keep borscht for a week in the fridge. When not detoxing add cubes of beef at the beginning, saute and then add beets, carrots, onion, and garlic.
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