It seems like recently I am posting recipes in mini-series. There were all the Paraguay trip inspired posts (which was actually a longer series), then there were bite-sized desserts (topped with candy), and now I am sharing the second ‘Russian‘ recipe in 2 weeks.
Now, technically and originally Borscht is a Ukrainian dish but just as with the Uzbek Plov it is a meal that – in some form or other – is known and prepared throughout Russian/Slavic cultures.
There really are so many variations of Borscht, some use beets others don’t, you can make it meatless as veggie soup or add any kind of chicken, beef or pork. Some families add beans, others mushrooms.
I think the 3 common ingredients along the whole ‘Borscht spectrum’ are cabbage, potatoes and tomatoes (or sauce/paste). And now that I wrote it out, I am sure someone might read this and tell me they know Borscht without even these 3.
Well, this recipe is Borscht how I know it from my mom (hmm…together with the Plov and Cauliflower casserole ‘mom-inspired‘ could be yet another series). It is quite a healthy soup full of good-for-you vegetables like beets, cabbage, carrots, and onion.
And as all the different variations show, Borscht is very open to adaptations. For a meatless (vegetarian/vegan) Borscht I’d recommend using vegetable broth instead of water for added flavor. Just start with point 2 in the recipe instructions.
Whatever version of Borscht you cook, I will always recommend NOT to omit the dill. It just adds a little something special that you don’t want to miss.
I grew up eating Borscht served with a dollop of sour cream, while my husband’s family adds a splash of whipping cream.
Also, this recipe makes are large pot of soup. Perfect for leftovers. I’d actually dare say that Borscht tastes even better on day 2. Leftovers can also be frozen.