Borscht
A hearty Eastern European soup featuring beets, vegetables, and herbs simmered in a flavorful broth. This vibrant purple-red soup is finished with a touch of crème fraîche and fresh lemon juice.
Ingredients
- •6 cups water
- •1 large onion
- •1 pound beets
- •1 medium carrot
- •4 stalks celery
- •2 whole tomatoes
- •3 whole allspice berries
- •2 teaspoons dill seeds
- •1 leaf bay leaf
- •2 sprigs parsley
- •2 sprigs dill
- •1 sprig thyme
- •1 tablespoon canola oil
- •1 bunch Tuscan kale
- •1 whole carrot
- •¼ head green cabbage
- •1 to taste salt and pepper
- •1 to taste lemon juice
- •1 to taste crème fraîche
- •for serving
Cooking Instructions
- 1.
Make the beet stock: Combine all the stock ingredients in a large pot and bring to a boil; reduce the heat and simmer, covered, for 1 1/2 to 2 hours. When the stock is cool enough to handle, strain it through a fine mesh sieve, pressing down on the mixture to extract all the liquid. Discard the solids and set the stock aside; it can be stored in the refrigerator for up to a week.
120 min
- 2.
Make the Soup: Pour the oil into a large pot; place it over medium heat and add the kale, carrot, and cabbage. Cook, stirring frequently, until the kale and cabbage are al dente. Pour the reserved stock into the pot and stir. Season with salt and pepper to taste. Serve the borscht hot; finish each bowl with a squeeze of lemon juice and a little crème fraîche.
30 min
