← Back to Search Results
Jewish, Russian
Red Beet Borscht

Photo by: ericswanson.com
Comments: 1
 

Recipe

Tajikistani, from Dauchanbe

Because Central Asia is so cold, the people rely on culinary staples that are substantial and warm. The vodka helps, but a hearty root-vegetable soup like borscht gives the body a nourishing zip. First the beets are cooked whole to make a broth. Then other vegetables are added and all are cooked to make a colorful, richly flavored soup that gets even better the next day. To make cleanup easy, chop and clean the vegetables on a newspaper; to make the job faster, chop them in a food processor.

Yield: Serves 4-6

Ingredients

  • 3 medium beets (500 g) whole, leaves and stems discarded
  • 10 cups (2½ L) water
  • 2 tablespoons olive oil or vegetable oil
  • 1 small onion, peeled, halved, and thinly sliced (about ½ cup)
  • 1 medium tomato, peeled and chopped (about ½ cup)
  • 3 medium Yukon gold or white potatoes (12 ounces or 350 g), peeled and grated (about 2 cups)
  • 2 large carrots, peeled and grated (about 1½ cups)
  • ¼ medium-head green cabbage, finely shredded (about 4 cups)
  • 1 bay leaf
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 3 tablespoons finely chopped fresh dill
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • Sour cream or crème fraîche

Directions

Put whole beets and water into a large pot over high heat and bring to a boil.

Reduce heat to low, cover, and cook 30 minutes.

Heat oil in a small skillet over medium heat. Stir in onions and cook, stirring occasionally, until soft.

Stir in tomato and cook a few more minutes.

Add onion and tomato mix, potatoes, carrots, cabbage, bay leaf, salt, and pepper to soup pot, cover, and cook over low heat 1 hour.

Remove cooked beets with a fork and rinse under cold water to cool. Peel and grate.

Stir grated beets, dill, and parsley into soup; continue cooking 10 minutes to blend flavors.

Serve garnished with sour cream or crème fraîche.

Notes

Mind Refresher: Stand straight, breathe normally, and concentrate on your in-and-out breaths for 30 seconds. As your thoughts run here and there, keep coming back to your breath.


© 2008 Sharon Louise Crayton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and does not include sour cream or crème fraîche.

152kcal (8%)
570mg (24%)
25g
5g
5g (8%)
0g
0g (2%)
3g
1g
0mg (0%)
9g
4g
48mg
736mg
221mcg RAE (7%)
29mg (48%)
63mg (6%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • margaretbinsc

    10.11.12 Flag comment

    Sounds wonderfully healthy...and flavorful. I'm wondering if this could freeze without altering the texture.??

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
spice Spice
by Ana Sortun
lucid-food Lucid Food
by Louisa Shafia
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?