(Almost) Vegetarian Borscht

I always think of borscht as a winter meal, a hearty and warming soup made to be eaten alongside hunks of fresh-baked bread while the winds howl outside, so I was surprised when guests specifically requested that I make it for them this weekend. It’s Memorial Day here in the US as I write this, the unofficial first weekend of summer. Barbecues and cargo shorts are generally considered the order of the day. But beets are perennially available in the supermarket and local crops will be available in farmer’s markets here in PA by the start of June. So why wait?

There are a thousand iterations of this classic Eastern European soup, but my simplified version is pared down to just a few healthy, inexpensive ingredients. It takes me about an hour and a half from chop to sup, but I am a certified slowpoke in the kitchen so I feel like a more efficient cook could do this in an hour or less. You could easily make it fully vegetarian by using vegetable broth instead of beef stock, but I really prefer the flavor with beef stock.

By the way, does anyone have ideas of what I can make with my beet greens? Please leave recommendations in the comments as I don’t want them to go to waste!

Pro tip : You may want to wear gloves when peeling and chopping the beets, as that color is powerful and does not come out of clothing.

Ingredients:

2 cups of beets, peeled and matchsticked *see note

2 cups of carrots, peeled and matchsticked *see note

Half of a cabbage, shredded (about 2 cups’ worth)

1 medium onion, diced

1-3 cloves of garlic, minced (to taste)

1 teaspoon ground coriander

1 teaspoon dried dill weed

1 teaspoon cumin seed

Salt & pepper

Sour cream (optional)

Plenty of fresh dill weed for garnish (NOT optional)

Juice of 1-2 lemons

5 cups of beef broth, plus more as needed

*Note: Beets at the store tend to vary quite a bit in size, especially if you’re buying out of season. You will want your carrots, beets and cabbage portions to be equal, so just adjust measurements as needed. This recipe as written fed 5 people with no leftovers, although we did all go back for seconds. Also, I am fully guessing at my spice measurements. I don’t measure the spices. Do what feels right.

Instructions:

1.) Melt a couple tablespoons of butter in a large Dutch oven or stockpot on medium high. Add the onion and sauté for a few minutes, then add garlic and sauté for about 30 seconds. Then add carrots and beets, mixing well so that they are well coated in the butter. Sauté until they start to soften, from 5-10 minutes depending on volume.

2.) Add cabbage and stir to coat well. Add the dried dill, coriander, and a generous amount of salt and pepper. Sauté for just a few minutes so cabbage slightly softens. Add beef broth (enough to cover all your veggies) and bring it to a simmer. Simmer for about 15-20 minutes, or until the vegetables are reach desired consistency (I prefer them slightly al dente but use your judgement). Top up broth as needed as it evaporates.

3.) While the veggies are simmering, heat up a small skillet on medium high. When the pan is hot, add the cumin seed to it and toast it lightly until it is just slightly browned and nice and aromatic. Toss or stir frequently to prevent it from burning. Set it aside.

4.) When your veggies are the right consistency and everything is a lovely dark raspberry color, remove the pan from heat and add the toasted cumin seeds. Squeeze in the juice of at least one, more likely two lemons. Taste the broth and adjust lemon, salt and pepper as needed.

5.) When it tastes how you like it, spoon it into bowls and top with an excess of fresh dill and a dollop of sour cream if desired. Extra lemon wedges, sour cream and fresh dill should be placed on the table so everyone can customize their soup. Large chunks of very fattening bread with a lot of butter are an absolute requirement. Enjoy!

That’s not nearly enough fresh dill…. you’ll need at least a handful more.